Ingredients:
- 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)
