Quinoa Salad With Asparagus, Dates, and Orange

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!



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



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!