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Healthy Recipe of the Month

Quinoa Salad with Asparagus, Dates, and Orange

This side salad combines several influences; the dates and orange are an Israeli touch; the pecans pay homage to the American South, and the quinoa is a high-protein grain from South America.




  1. To prepare salad, heat one teaspoon oil in a large nonstick skillet over medium-high heat. Add white onion to pan; sauté 2 minutes. Add quinoa to pan; sauté 5 minutes. Add 2 cups water and 1/2 teaspoon salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 15 minutes or until water is absorbed. Transfer quinoa mixture to a large bowl. Add orange and next 5 ingredients (through jalapeño); toss gently to combine.
  2. To prepare dressing, combine juice and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk. Pour dressing over salad; toss gently to coat. Sprinkle with chopped mint. Garnish with mint sprigs, if desired. Serve at room temperature.


8 servings (serving size: 3/4 cup)
Per serving: 164 (35% from fat, 4.3 g protein, 24.7 g carbohydrate, 6.3g (sat 0.7g,mono 3.5g,poly 1.7g), .4 mg cholesterol, 3.4 g fiber, 38 mg calcium, 2.5 mg iron, 186 mg sodium.

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