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Quinoa Salad with Asparagus, Dates, and Oranges

September 05, 2016
Quinoa Salad

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.           


Quinoa Salad with Asparagus, Dates, and Oranges
1

Sheryl M.

‘Thank you’ just seems so inadequate…It was honestly one of the best vacations I can remember.

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2

David & Judith F.

The horse riding was wonderful, the food excellent, the scenery breathtaking and your company very, very pleasant.

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3

P.J.

Everything was top notch, and everyone was so friendly and helpful.

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5

Sue P.

We loved Latigo Ranch! It was our best vacation ever! Cabins were comfortable, food was scrumptious and the wranglers were wonderful.

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6

John & Jenni E.

This has been our second consecutive visit and again it has equaled all expectations.

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