Quinoa with Asparagus, Dates and Orange

For my very first (OK, technically second) post I thought I would share one of my favourite recipes and a staple for picnics, potlucks and any event where omnivores are present. They love this.  I've adapted it from a Cooking Light recipe to accommodate my laziness.  The original can be found here: Cooking Light - Quinoa with Asparagus, Dates and Orange

Ingredients

1	teaspoon canola oil
1/2	cup white onion
1	cup quinoa
2	cups water
1/2	salt
1	small can mandarin orange slices (drained)
1/2	cup sweet and spicy pecans from Trader Joes
2T	minced red onion
5-7	dates
1	bunch asparagus, blanched, chilled and cut into 2 inch pieces
1	jalapeño pepper, diced Dressing
2	tablespoons fresh lemon juice
1	tablespoon extravirgin olive oil
1/4	teaspoon kosher salt
1/4	teaspoon black pepper
1	garlic clove
2	tablespoons chopped fresh mint

Directions

1. Blanch asparagus. Cool rapidly and cut into 2 inch pieces. Set aside.
2. To prepare Quinoa, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. (The original recipe called for olive oil, however olive oil may release carcinogens when cooked at a high temperature so I choose Canola oil) Add onion to pan; sauté  about 2 minutes. Add quinoa to pan; sauté 5 minutes. Add  water and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. 
3. While Quinoa cooks, prepare dressing. Combine juice and next 4 ingredients, mix well by hand or in a food processor.
4.  When your Quinoa is done cooking for 15 minutes Remove from heat; let stand 10 minutes more. Transfer to large bowl. Add orange and next 5 ingredients (through jalapeño); toss gently to combine. If bringing this on a picnic keep ingredients separate and assemble right before eating - otherwise your nuts go soggy. 
5.  Garnish with mint sprigs - they look pretty and are delicious, I use lots of them, and lemon wedges. Serve at room temperature.