Ingredients for - Lemony Quinoa with Chickpeas and Huckleberries
6.
Carrot, grated finely 1
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.
Recipe information
Cooking:
10 min.
Servings per container:
6
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