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.

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

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