Quinoa Asparagus Skillet

Quinoa Asparagus Skillet

INGREDIENTS

1. 2 teaspoons olive oil

2. 2 small bunch asparagus, woody stems trimmed, cut in 2-inch pieces

3. 2 cloves garlic, minced

4. 1 cup cherry tomatoes, halved

5. 1 cup canned chickpeas, rinsed and drained

6. 1 1/2 cups cooked quinoa

7. 1/4 teaspoon paprika

8. 1 oz soft goat cheese (or feta) *optional

9. 2 tablespoons chopped parsley

DIRECTIONS

1. In a large skillet over medium heat, heat olive oil. Add asparagus and season with salt and pepper. Cook, stirring, until asparagus is bright green and starting to soften on the outside, about 2 minutes. Add garlic and tomatoes and cook, stirring, just until garlic is fragrant, about 1 minute more. Add chickpeas, quinoa and paprika. Cook, stirring, just until everything is heated through.

2. Remove skillet from heat. Add goat cheese and chopped parsley and toss to combine.