1 t olive oil
½ C minced onions
1 C quinoa, rinsed
2 C water
½ t kosher salt

1 C orange sections
¼ C toasted pecans
5 dates, pitted and chopped
½ lb asparagus, chopped and steamed
2 T chopped pickled jalapenos

2 T lemon juice
1 T olive oil
¼ t salt
¼ t pepper
¼ t minced garlic
2 T chopped fresh mint

Saute the onions and quinoa in the oil for 5 minutes.  Add the water and salt, bring to a boil, cover, reduce to a simmer and cook 15 minutes.  Remove from heat and let stand 15 minutes until water is absorbed.  Add the remaining ingredients, stir dressing into the salad, mix well, chill until serving.