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Spring Quinoa with Chickpeas, Asparagus, and Fresh Peas

Megan Gordon
  • minutes
  • Serves 4 to 6

INGREDIENTS

1/2 lb

Asparagus, fresh

1 15 ounce can

Chickpeas

2 tbsp

Chives, fresh

1

bunch Flat-leaf parsley

1

Lemon

1/4 cup

Radishes

3/4 cup

Sugar snap peas

2 cups

Quinoa

1 tsp

Sea salt, fine-grain

1 tbsp

Olive oil, extra-virgin

1/2 cup

Goat cheese

3 1/2 cups

Water