Quinoa Salad with Asparagus and Radishes

Rinse quinoa under cold water. Add to a pot with 1 cup water and a pinch of salt. Bring to a boil, then cover and simmer 15 minutes. Fluff with a fork.

Cut asparagus into 2-inch pieces. Toss with a little olive oil and spread on a baking sheet. Roast at 200C for 10 minutes.

Whisk lemon juice, olive oil, salt, and black pepper together in a small bowl.

In a big bowl, mix cooled quinoa, chickpeas, roasted asparagus, sliced radishes, and diced red onion.

Toss in the parsley and mint. Pour the dressing over and mix well.

Divide between two plates. Tastes great at room temperature or slightly warm.