Spring Quinoa with Chickpeas, Asparagus, and Fresh Peas

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