From the Kitchen: Quinoa Salad

This is one of my very favorites. It’s light, delicious, healthy and easy to make.


  • 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 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.

(Recipe from Cooking Light)

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