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

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

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.