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Spring Quinoa with Chickpeas, Asparagus, and Fresh Peas

yield: 5 total time: 50 minutes
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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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