All Things Sara: Quinoa Salad with Asparagus, Dates, and Orange

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!!

Ingredients

PreparationSALAD:

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

5 dates, pitted and chopped

1/2 pound (2-inch) slices asparagus, steamed and chilled

1/2 jalapeño pepper, diced

DRESSING:

2 tablespoons fresh lemon juice

1 tablespoon extravirgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 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

temperature.