Spring Quinoa with Chickpeas, Asparagus, and Fresh Peas
yield: 5
total time: 50 minutes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 1/2 cups water
- 1 teaspoon fine grain sea salt plus more to sprinkle on top
- 2 cups quinoa well-rinsed and drained
- 1/2 pound fresh asparagus cut into 1-inch segments
- 3/4 cup sugar snap peas
- 1 lemon
- 15 ounces chickpeas drained and rinsed
- 1/4 cup radishes rinsed and sliced thinly
- 1 bunch flat leaf parsley chopped, should yield about 1/2 cup
- 2 tablespoons fresh chives chopped
- 1/2 cup crumbled goat cheese
Nutrition
- Calories : 500 calories
- Carbohydrate : 69 grams
- Cholesterol : 25 milligrams
- Fat : 16 grams
- Fiber : 11 grams
- Protein : 22 grams
- SaturatedFat : 7 grams
- Sodium : 820 milligrams
- Sugar : 2 grams
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