Asparagus, chickpeas, and quinoa

This was my first time to eat asparagus.  I know, that is a shame!  It was simple to prepare and didn't taste at all like I had imagined.  Funny how we have preconceived notions about certain foods.  You really should try something before you decide if you like it or not.  :)  My mother may have just had an aneurysm reading that...all those years of lectures.  It finally sank in, Mom! 

This dinner was on the table in less than 20 minutes. 

Preheat the oven to 425.

Measure out 1 cup Quinoa and 2 cups water.  This is enough for two with some leftover.  Double or triple if needed.  Cover, turn on the heat, and bring to a boil.  It will be done in about fifteen minutes, when the grain separates.

Snap the ends off of a bunch of fresh asparagus.  Lay onto a baking sheet.  Drizzle with olive oil.  Squeeze half a lemon onto the asparagus.  Sprinkle with salt and pepper.  Put in the oven when 425 F.  Roast for about 10 minutes.  It should come out tender, not crunchy.

Open up a can of chickpeas.  Drain, rinse.  Put into a sauce pan and heat over low to medium heat, occasionally tossing.


Enjoy!