Quinoa & Chickpea Salad with Asparagus, Avocado and Sugar Snap Peas
The muddled pantry
The muddled pantry
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Ingredients

  • 1 tsp olive oil
  • 1 cup quinoa
  • 2 cups boiling water
  • 1/2 tin of chickpeas, drained and rinsed
  • 80 g asparagus, cut into 2cm lengths
  • 80 g sugar snap peas
  • 1 avocado, diced
  • 1/2 lemon (juiced and zested)
  • 4 radishes, very thinly sliced
  • 4 tbsp Italian flat-leaf parsley, finely chopped
  • 4 tbsp fresh chives, chopped
  • 100 g soft goat’s cheese (I used Fairview’s Chevin)
  • Salt and pepper

Instructions

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