INGREDIENTS 1 teaspoon olive oil 1/2 cup finely chopped white onion 1 cup quinoa 2 cups water 1/2 teaspoon sea salt flakes 1 large orange, sectioned into 8 peices 1/4 cup chopped macadamias, toasted 2 tablespoons minced red onion 5 dates, pitted and chopped 1 bunch of asparagus – cut into 2 inch pieces
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