Asparagus and Orange Quinoa Salad

Asparagus and Orange Quinoa Salad


3 people made this

Dates and orange segments give this quinoa salad a Middle Eastern feel even though quinoa is a South American grain.

lucky New South Wales, Australia

Serves: 4 

  • 1 teaspoon olive oil
  • 1/2 cup onion, chopped
  • 1 cup quinoa
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 orange, peeled and segmented
  • 1/4 cup toasted almonds
  • 5 dates, pitted and chopped
  • 200g asparagus, steamed and sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 1 cloves garlic, finely diced
  • 2 tablespoons fresh mint, chopped

Preparation:20min  ›  Cook:20min  ›  Extra time:15min resting  ›  Ready in:55min 

  1. Heat the 1 teaspoon olive oil in a saucepan and saute the onion 2 minutes. Add quinoa and saute for a further five minutes. Add water and 1/2 teaspoon salt and bring to a boil. Reduce heat to a simmer, cover and simmer until water is absorbed, about 15 minutes. Remove from heat and let stand 15 minutes.
  2. In a large salad bowl, combine quinoa, orange segments, almonds, dates and asparagus and toss to combine.
  3. In a small bowl, whisk together the lemon juice, 1 tablespoon olive oil, salt and pepper and garlic. Pour over the salad and sprinkle with chopped mint.

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