Lemon Quinoa with Chickpeas

Lemon Quinoa with Chickpeas and Asparagus

This is a simple dish and with canned chickpeas, it comes together in about 30 minutes. Served here with asparagus, it's a quick summer meal.

Ingredients:
1 15-ounce can chickpease
1 lemon
salt and pepper
1 cup quinoa
1 lime
1 Tablespoon honey
1/2 cup fresh mint leaves
1/4 cup pistachios chopped

Rinse chickpeas and combine in bowl with zest and juice from lemon and salt and pepper. Let sit for at least 20 minutes. Cook quinoa per package directions. In a blender, blend juice from lime, honey, mint, dash salt and 1/2 cup water until smooth. Warm chickpeas in marinade over stove or in microwave. Drain and serve with quinoa. Pour sauce over both and sprinkle with pistachios.