Quinoa Salad with Asparagus, Dates, and Orange

Ingredients

• 0.5 pound asparagus chilled steamed (2-inch)
• 0.3 teaspoon pepper black freshly ground
• 5  dates pitted chopped
• 1 tablespoon olive oil extravirgin
• 2 tablespoons mint leaves fresh chopped
• 1  garlic clove minced
• 0.5  jalapeno diced
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 1 teaspoon olive oil 
• 1 cup orange sections fresh ( 1 large orange)
• 0.3 cup pecans toasted chopped
• 1 cup quinoa uncooked
• 2 tablespoons onion red minced
• 2 cups water 
• 0.5 cup onion white finely chopped

Equipment

• bowl
• frying pan
• whisk

Directions

1. To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
2. Add white onion to pan; saut 2 minutes.
3. Add quinoa to pan; saut 5 minutes.
4. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
5. Remove from heat; let stand 15 minutes or until water is absorbed.
6. Transfer quinoa mixture to a large bowl.
7. Add orange and next 5 ingredients (through jalapeo); toss gently to combine.
8. To prepare dressing, combine juice and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk.
9. Pour dressing over salad; toss gently to coat.
10. Sprinkle with chopped mint.
11. Garnish with mint sprigs, if desired.
12. Serve at room temperature.