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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
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1st Keep
 IlanaKS
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