Quinoa with chickpeas, asparagus, and fresh peas

Good (mild) flavor, with excellent texture and very healthy. I didn't have quite as much quinoa as the recipe called for, yet my dish had at least twice as much as the version in the blog's photograph.

No fresh sugarsnap peas, so I substituted frozen. Also roasted the asparagus instead of boil, and I served this slightly warm, not cold (its still winter here in Utah).

The teenagers and my dh liked this, dh loved it, so I guess the dish is a success.

Be sure to use all the parsley called for - it is the main flavoring - and remember to add salt.