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