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.
In a large salad bowl, combine quinoa, orange segments, almonds, dates and asparagus and toss to combine.
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.