Yes, the weekend is finally here and you have absolutely no energy left, right? This easy recipe is the perfect course for a lazy afternoon, plus it’s healthy!
Salad
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 section (about 1 large orange)
1⁄4 cup chopped pecans, toasted
2 tablespoons minced red onions
5 dates, pitted and chopped
1⁄2 lb asparagus, 2 inch pieces, steamed and chilled
1⁄2 jalapeno pepper, diced
Dressing
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1⁄4 teaspoon kosher salt
1⁄4 teaspoon fresh ground black pepper
1 garlic clove, minced
2 tablespoons chopped of fresh mint
mint sprig (optional)
Prepare the salad, heat 1 teaspoon oil in a large non-stick skillet over medium-high heat. Add white onion, fry for 2 minutes. Add the quinoa to the pan; stir for 5 minutes, then add 2 cups of water and 1/2 teaspoon salt. Bring the mixture to a boil. Cover the pan and reduce the heat, simmer for 15 minutes. Remove from heat and let it cool down a bit, for about 15 minutes or until the water is absorbed. Transfer the quinoa mixture to a large bowl, add orange and the rest of the ingredients.
To prepare the dressing: combine the juice, the garlic, salt, pepper and olive oil in a small bowl, stirring with a whisk. After pour the dressing over the salad, sprinkle the top with some chopped mint. Garnish with mint sprigs, if you like. Enjoy!
