Quinoa With Chickpeas, Asparagus, And Fresh Peas

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Ingredients

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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