Spring Quinoa Salad with Asparagus, Dates, and Oranges

Spring Quinoa Salad with Asparagus, Dates, and Oranges

Serves 8
Dietary Vegetarian
Meal type Lunch, Salad, Side Dish
Website Adapted from Cooking Light


  • 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)


  • 1 lemon (juiced)
  • 1 Tbsp olive oil
  • 1 clove garlic (minced)
  • salt and pepper (to taste)


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.


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.
3. Combine all ingredients. Add to quinoa and toss to coat.