1 (15 oz.) can no-salt-added chickpeas, rinsed and drained
1 t. pesto
1 T. balsamic vinegar
Preparation
Serves 2.
Method
Add the asparagus to hot quinoa and cover for 5 minutes.
Toss vegetables together.
Whisk together vinegar and pesto. Pour over vegetables.
Add quinoa, asparagus and chickpeas
In a smaller bowl, combine the balsamic vinegar with pesto until smooth. Pour it into the large bowl of veggies, along with the chickpeas, quinoa, and asparagus. Stir to coat and serve warm or cold.
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