Lemony Quinoa with Chickpeas and Huckleberries

Lemony Quinoa with Chickpeas and Huckleberries

This quinoa salad with huckleberries, toasted sunflower kernels, and chickpeas has a bright flavor thanks to plenty of lemon juice and zest.

Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
220 Calories

Recipe Instructions

Step 1
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is soft and water has been absorbed, about 25 minutes.
Step 2
Heat a small skillet over medium heat; toast sunflower kernels in hot skillet until fragrant, 3 to 5 minutes.
Step 3
Transfer quinoa to a large bowl and fluff with a fork; add sunflower kernels, chickpeas, huckleberries, carrot, onion, lemon juice, and lemon zest. Gently stir the salad until thoroughly mixed; season with salt and pepper.
Lemony Quinoa with Chickpeas and Huckleberries

Ingredients

  • 1 teaspoon lemon zest
  • 2 cups water
  • salt and ground black pepper to taste
  • 1 cup quinoa, rinsed and drained
  • 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1 cup huckleberries
  • 1 carrot, grated finely
  • 0.25 cup fresh lemon juice
  • 0.25 onion, diced
  • 0.25 cup sunflower seed kernels

Categories

Similar Recipes You May Like

Ukrainian Sandwiches

Ukrainian Sandwiches

Slow Cooker Buffalo Chicken Sandwiches

Slow Cooker Buffalo Chicken Sandwiches

Slow Cooker Cheesy Chicken and Rice

Slow Cooker Cheesy Chicken and Rice

French Toast without Milk

French Toast without Milk

Blender Hollandaise Sauce

Blender Hollandaise Sauce

Grandma's Polish Perogies

Grandma's Polish Perogies

Easy and Elegant Pork Tenderloin

Easy and Elegant Pork Tenderloin

Funeral Sandwiches

Funeral Sandwiches