Lemony Quinoa with Chickpeas and Huckleberries recipe
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Ingredients
- 2 cups water 1 cup quinoa, rinsed and drained ¼ cup sunflower seed kernels 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed 1 cup huckleberries 1 carrot, grated finely ¼ onion, diced ¼ cup fresh lemon juice 1 teaspoon lemon zest salt and ground black pepper to taste
Nutrition Info
- 220.4 caloriescarbohydrate: 36.5 gcholesterol: : -fat: 5.5 gfiber: 5.8 gprotein: 8 gsaturatedFat: 0.5 gservingSize: -sodium: 154.2 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Lemony Quinoa with Chickpeas and Huckleberries
Directions
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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.