Spring Greens—And Grains!

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1 teaspoon olive oil

1/2 cup chopped white onion

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

1 cup fresh orange sections

1/4-1/2 cup pecans, toasted and chopped

2 tablespoons minced red onion

5 dates (or dried plums) pitted and diced

1/2 pound steamed and chilled asparagus, cut into 2-inch slices

1/2 jalapeño pepper, diced


2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 minced garlic clove

2 tablespoons chopped fresh mint, plus mint sprigs for garnish

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