4 servings
Prep: 15 mins,
Cooking: 25 mins
With asparagus, avocado and sugar snap peas.
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Ingredients (13)
1 tsp | fresh chillies — 573 |
1 cup | quinoa |
2 cup | water — boiled |
1/4 | chickpeas — tinned |
80 g | asparagus |
80 g | sugar snap peas |
1 | avocado |
1/2 | lemon — juice and zest |
4 | radishes — thinly sliced |
4 Tbs | fresh Italian parsley — finely chopped |
4 Tbs | fresh chives — chopped |
100 g | goat's milk cheese |
salt and freshly ground black pepper |
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