Loaded Quinoa Bowl

By: Joanne Lusted


½ cup quinoa
8 thin spears asparagus, trimmed and chopped (about 1 1/2 cups)
½ cup thinly sliced radish or red bell pepper
1 cup BPA-free canned chickpeas (aka garbanzo beans), drained and rinsed (TRY: Eden Organic Garbanzo Beans)
¼ cup fresh lemon juice
¼ cup chopped fresh dill, cilantro and/or parsley
¼ cup crumbled low-fat feta cheese
1 tbsp sliced raw unsalted almonds
1 ½ tsp extra-virgin olive oil
Sea salt and fresh ground black pepper, to taste


In a medium saucepan, bring 1 cup water and quinoa to a boil. Reduce heat to medium-low, cover and simmer until water is absorbed, 10 to 15 minutes. During the last minute of cooking, add asparagus and cover. Remove from heat and set aside, covered, for 15 minutes. Fluff with a fork and let cool to room temperature, about 15 minutes.
Add radish, chickpeas, lemon juice, herbs, cheese, almonds and oil. Toss to combine and season with salt and pepper.

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