Vegetarian

Spring Quinoa with Chickpeas, Asparagus and Fresh Peas is for Dinner.

Spring Quinoa with Chickpeas, Asparagus and Fresh Peas takes several minutes to prepare.

Spring Quinoa with Chickpeas, Asparagus and Fresh Peas takes several minutes to cook.

Spring Quinoa with Chickpeas, Asparagus and Fresh Peas makes 4 servings.

The ingredients for Spring Quinoa with Chickpeas, Asparagus and Fresh Peas are:

Spring Quinoa with Chickpeas, Asparagus, and Fresh Peas
Serves 4 to 6

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

Here is how you make Spring Quinoa with Chickpeas, Asparagus and Fresh Peas:

Serving Size: 4-6 servingsNumber of Servings: 4Recipe submitted by SparkPeople user KRISTIANDERSON9.

The nutritional information for Spring Quinoa with Chickpeas, Asparagus and Fresh Peas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 587.8

• Total Fat: 14.7 g
• Cholesterol: 16.7 mg
• Sodium: 575.8 mg
• Total Carbs: 95.8 g
• Dietary Fiber: 13.8 g
• Protein: 22.3 g

The dietary needs meet for Spring Quinoa with Chickpeas, Asparagus and Fresh Peas is Vegetarian