Thursday, April 30, 2015

Quinoa Salad with Asparagus, Dates, and Orange

Quinoa Salad with Asparagus, Dates, and Orange Recipe

Everyday til next Thursday I'll be sharing a delicious clean yummy meal! Today's meal is Quinoa Salad with Asparagus, Dates, and Oranges. The name itself is all scrumptious! Try it eat it and tell me what you think!!


1 teaspoon olive oil 
1/2 cup finely chopped white onion
1 cup uncooked quinoa
2 cups water
1/2 teaspoon kosher salt
1 cup fresh orange sections (about 1 large orange)
1/4 cup chopped pecans, toasted
2 tablespoons minced red onion
dates, pitted and chopped
1/2 pound (2-inch) slices asparagus, steamed and chilled
1/2 jalapeño pepper, diced
2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil 
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper 
garlic clove, minced
2 tablespoons chopped fresh mint
Mint sprigs (optional)
1. To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; sauté 2 minutes. Add quinoa to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 15 minutes or until water is absorbed. Transfer quinoa mixture to a large bowl. Add orange and next 5 ingredients (through jalapeño); toss gently to combine.
2. To prepare dressing, combine juice and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk. Pour dressing over salad; toss gently to coat. Sprinkle with chopped mint. Garnish with mint sprigs, if desired. Serve at room 

Nutritional Information

Calories 164
Caloriesfromfat 35 %
Fat 6.3 g
Satfat 0.7 g
Monofat 3.5 g
Polyfat 1.7 g
Protein 4.3 g
Carbohydrate 24.7 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 186 mg
Calcium 38 mg
Recipe from: Cooking Light

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