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Lemony Quinoa with Chickpeas and Huckleberries
Lemony Quinoa with Chickpeas and Huckleberries
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Zesty quinoa salad with huckleberries, toasted sunflower kernels, and chickpeas.
Ingredients:
  • 2 cups water
  • 1 cup quinoa, rinsed and drained
  • 0.25 cup sunflower seed kernels
  • 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1 cup huckleberries
  • 1 carrot, grated finely
  • 0.25 onion, diced
  • 0.25 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • salt and ground black pepper to taste
Instructions:
  • In a saucepan, simmer quinoa in water until soft and water is absorbed, for about 25 minutes. Cover and reduce heat to medium-low.
  • Toast sunflower kernels in a small skillet over medium heat until fragrant, about 3 to 5 minutes.
  • Place the cooked quinoa in a spacious bowl and use a fork to fluff it up. Add in sunflower kernels, chickpeas, huckleberries, carrot, onion, lemon juice, and zest. Gently mix the salad until all ingredients are well combined; season with salt and pepper to taste.

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