Name: Lemony Quinoa with Chickpeas and Huckleberries
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Water - 2 cups; Quinoa, rinsed and drained - 1 cup; Sunflower seed kernels - ¼ cup; Chickpeas (garbanzo beans), drained and rinsed - 1 (15 ounce) can; Huckleberries - 1 cup; Carrot, grated finely - 1; Onion, diced - ¼; Fresh lemon juice - ¼ cup; Lemon zest - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon

Lemony Quinoa with Chickpeas and Huckleberries

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lemony Quinoa with Chickpeas and Huckleberries

1. Water - 2 cups

2. Quinoa, rinsed and drained - 1 cup

3. Sunflower seed kernels - ¼ cup

4. Chickpeas (garbanzo beans), drained and rinsed - 1 (15 ounce) can

5. Huckleberries - 1 cup

6. Carrot, grated finely - 1

7. Onion, diced - ¼

8. Fresh lemon juice - ¼ cup

9. Lemon zest - 1 teaspoon

10. Salt and ground black pepper to taste - 1 teaspoon

How to cook deliciously - Lemony Quinoa with Chickpeas and Huckleberries

1. Stage

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.

2. Stage

Heat a small skillet over medium heat; toast sunflower kernels in hot skillet until fragrant, 3 to 5 minutes.

3. Stage

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.