I think quinoa and I need a break.
We’ve had a good run, but I think we need to spend some time apart.
I’ve been eating quinoa for breakfast, quinoa for snacks, and quinoa for dinner for the past week. Don’t get me wrong, I love this nutty grain. In fact, we have a good bunch of quinoa recipes to suite your every need in our recipe section. So why this need to break up with quinoa?
Well, we are finally nearing the end of Passover, and quinoa, being more closely related to a seed than a true cereal product, is really the only grain product one can eat during this 8 day holiday. So, it’s been bowls of quinoa morning noon and night. And this spring salad has carried me through my lunch and dinner meals.
This salad is brimming with all the fresh and bright flavours of spring. The oranges and dates add sweetness, the asparagus and basil give it that spring-time feel, and the pecans add a nice crunch. Topped off with a tangy lemon dressing, it’s really the quintessential grain salad for this season.
It packs up perfectly for a take to work lunch and also presents beautifully for a dinner party side. It was a hit at not only one, but two passover dinner feasts!
Even though I may be sick and tired of quinoa (thankfully Passover is over tomorrow night!), I could always eat another bowl of this delicious quinoa salad.
Dara
Spring Quinoa Salad with Asparagus, Dates, and Oranges
Serves | 8 |
Dietary | Vegetarian |
Meal type | Lunch, Salad, Side Dish |
Website | Adapted from Cooking Light |
Ingredients
- 1/2 Tsp olive oil
- 1/2 large onion (finely chopped)
- 1 cup quinoa
- 2 Cups water
- 1/2 Tsp salt
- 2 large oranges (cut into sections)
- 1/2 cup chopped pecans (toasted)
- 1/4 cup red onion (minced)
- 12 dates (pitted and chopped)
- 2 Bunches asparagus (steamed and cut into 1 inch pieces)
- 1/4 cup basil (chopped)
Dressing
- 1 lemon (juiced)
- 1 Tbsp olive oil
- 1 clove garlic (minced)
- salt and pepper (to taste)
Note
This quinoa salad makes a great side dish to chicken or fish or stands alone as a vegetarian main. Add a can of chickpeas or white beans for even more protein and fibre. The salad can also be made a day or two ahead of time.
Directions
1. | Heat 1 tsp olive oil in a non stick skillet or saucepan over medium high heat and sauté onion until softened, about two minutes. Add quinoa to pan and sauté until toasted, about 5 minutes. Add water and bring to a boil. Cover, reduce heat to low and simmer until most of the water is absorbed, about 15 minutes. Cover with lid and let stand an extra 5 minutes. Remove from heat and place in a large bowl. |
2. | Add dates, remaining onion, pecans, orange sections, asparagus, and basil and toss to combine. |
Dressing | |
3. | Combine all ingredients. Add to quinoa and toss to coat. |
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