Thursday, April 12, 2012

Cooking with Herbs: Mint

Mint is more than tea and mojitos.  It adds a refreshing note to lots of dishes.  Here's one that I made for dinner Tuesday night.  The recipe is from Cooking Light and I've made it several times.  It's delicious!  You can add a protein for a one-dish meal.  I usually add chicken, but this time I added ham that I had leftover from Easter.


This is the Cooking Light photo - I took a picture of my finished salad, but it didn't look this good!


Quinoa Salad with Asparagus, Dates, and Orange

Ingredients


  • Salad:
  • 1 teaspoon olive oil
  • 1/2 cup finely chopped white onion
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 1 cup fresh orange sections (about 1 large orange) 
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons minced red onion
  • dates, pitted and chopped
  • 1/2 pound (2-inch) slices asparagus, steamed and chilled
  • 1/2 jalapeño pepper, diced
  • Dressing:
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • garlic clove, minced
  • 2 tablespoons chopped fresh mint
  • Mint sprigs (optional)
  1. Preparation
  2. 1. To prepare salad, heat 1 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.
  3. 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.

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