2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon sea salt flakes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 tablespoons chopped fresh mint

METHOD
Preheat pan on medium heat and add olive oil, add white onion and sauté. Add quinoa to pan, sauté for 5 minutes, add the 2 cups of water and sea salt flakes – bring to boil, cover and reduce heat for approx. 15 minutes (make sure the water is absorbed)

Transfer into large mixing bowl, add orange, macadamias, red onion, dates and asparagus and combine.

Dressing – combine lemon juice, olive oil, sea salt flakes, pepper and garlic – use processor or hand wand to combine, stir through mint.

Add dressing to salad and combine.

Delicious on it’s own or as lunch! You can add some lamb if desired!