Quinoa, Asparagus, Date & Orange Salad: 6 Servings


 1 teaspoon olive oil

1/2 cup finely chopped white onion

1 cup uncooked quinoa

2 cups water

1/2 teaspoon sea 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


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.

Toss with drizzle of olive oil, fresh lemon (squezzzed), sea salt and pepper.

You can add shrimp, chicken or whatever protein you choose to make it more satisfying.