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Ingredients

• Salad:
• 1 teaspoon olive oil
• 1/2 cup chopped white onion
• 1 cup uncooked quinoa
• 2 cups water
• 1/2 teaspoon salt
• 1 cup fresh orange sections
• 1/4-1/2 cup pecans, toasted and chopped
• 2 tablespoons minced red onion
• 5 dates (or dried plums) pitted and diced
• 1/2 pound steamed and chilled asparagus, cut into 2-inch slices
• 1/2 jalapeo pepper, diced
• Dressing:
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 minced garlic clove
• 2 tablespoons chopped fresh mint, plus mint sprigs for garnish

Description

Serious Eats