Spring Quinoah with Fresh Peas, Asparagus and Chickpeas


Fresh Mill Creek Peas

3/4 C

Extra-virgin Olive Oil

1 T


31/2 C

Fine-grain Sea Salt

1 t

Quinoa, well rinsed and drained

2 C

Fresh Asparagus, cut into 1-inch segments

1/3 C



Chickpeas, drained and rinsed

1/4 C

Radishes, rinsed and sliced thinly

1/4 C

Flat Leaf Parsley (chopped)

1/2 C

Fresh Chives (chopped)

2 T

Crumbled Goat Cheese

1/2 C



In a medium saucepan, heat the olive oil and water over medium heat until it comes to a boil. Salt the water well, add the quinoa and stir. Bring back to a boil, then turn down the heat to low and simmer, covered, until the quinoa absorbs the water, (+/- 20 minutes). Remove from heat and set aside for 10 minutes, still covered. This will allow the quinoa to fully absorb the water and become nice and fluffy.


In the meantime, heat a large pot of salted water on the stove on medium-high heat and prepare an ice water bath. Add the asparagus and sugar snap peas to the boiling water and cook for 3 minutes, or until they've just begun to soften. Once finished, drain the vegetables and toss them into the ice water bath to prevent further cooking.


Zest the lemon, and squeeze 3 tablespoons of lemon juice into a small bowl. When the quinoa has cooled, add the asparagus, Fresh Mill Creek Farm Peas, chickpeas, radishes, lemon zest and juice, parsley, and chives. Stir to combine. Sprinkle the goat cheese and finishing salt on top. Garnish with extra chives or parsley if you like. Enjoy!

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