Quinoa Salad with Asparagus, Dates, and Orange

This salad with a side dish combines several features: dates and orange are an Israeli flavor; pecans pay homage to the South American south; and quinoa is a high-protein grain from South America.
To prepare the salad, heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Add the white onion to the pan; saute for 2 minutes. Add the quinoa to the skillet; saute for 5 minutes. Add 2 cups of water and 1/2 teaspoon of salt to a saucepan; bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove from heat; let stand for 15 minutes or until water is absorbed. Transfer the quinoa mixture to a large bowl. Add the orange and the following 5 ingredients (including jalapeno); mix gently to combine.To make the dressing, combine the juice and the following 4 ingredients (without garlic) in a small bowl, stirring with a whisk. Drizzle the dressing over the salad; stir gently to coat. Sprinkle with crushed mint. Garnish with mint sprigs if desired. Serve at room temperature.