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Spring Quinoa With Chickpeas, Asparagus, And Fresh Peas

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Spring Quinoa With Chickpeas, Asparagus, And Fresh Peas

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 1/2 cups water
  • 1 teaspoons 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
  • 1 15-ounce can 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
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