Pour the boiling water into a medium saucepan with a lid. Add the olive oil and a small pinch of salt. When the water comes back to the boil, add the quinoa and stir. Again bring back to a boil, then reduce to a simmer and cover the saucepan with a lid. Cook for 20 minutes, after which take off the heat and set aside (with the lid still on) for 15 minutes. Once the time is up, place the cooked quinoa in a bowl and allow to cool.
Fill a large bowl with water and plenty of ice.
In a second pot, bring some lightly salted water to the boil and then blanch the asparagus and sugar snap peas for 3 minutes. Once cooked drain the vegetables and place them in the iced water for 30 seconds. Remove the vegetables and lightly pat dry with a clean tea-towel
In a large mixing bowl, add the cooled quinoa, chickpeas, asparagus, avocado, snap peas, radishes, parsley and chives. Finish with the lemon zest and juice. Stir to combine. Check for seasoning
Dot the salad with the goat’s cheese and drizzle with a little more olive oil. Finish with a final crack of black pepper
Serves 4 as a side dish.
Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.
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