Spring Quinoa with Chickpeas, Asparagus, and Fresh Peas

The Kitchn
12Ingredients
500Calories
50Minutes

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
Read Directions

NutritionView more

500Calories
Sodium34%DV820mg
Fat25%DV16g
Protein43%DV22g
Carbs23%DV69g
Fiber44%DV11g

PER SERVING *

Calories500Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat7g35%
Trans Fat
Cholesterol25mg8%
Sodium820mg34%
Potassium720mg21%
Protein22g43%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate69g23%
Dietary Fiber11g44%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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