- 2 cups water
- 1 cup quinoa, rinsed and drained
- 1/4 cup sunflower seed kernels
- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 cup huckleberries
- 1 carrot, grated finely
- 1/4 onion, diced
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- salt and ground black pepper to taste
- 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.
- Heat a small skillet over medium heat; toast sunflower kernels in hot skillet until fragrant, 3 to 5 minutes.
- 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.
05/09/2018
recipepes.com
Lemony Quinoa with Chickpeas and Huckleberries, recipe
PT15M
PT1H
5
455 calories
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