Asparagus and Orange Quinoa Salad

    55 minutes

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


    New South Wales, Australia
    3 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)