Lemony Quinoa with Chickpeas and Huckleberries
Description
This quinoa salad with huckleberries, toasted sunflower kernels, and chickpeas has a bright flavor thanks to plenty of lemon juice and zest.
Ingredients
•
2 cups water
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1 cup quinoa, rinsed and drained
•
1/4 cup sunflower seed kernels
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1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
•
1 cup huckleberries
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1 carrot, grated finely
•
1/4 onion, diced
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1/4 cup fresh lemon juice
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1 teaspoon lemon zest
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salt and ground black pepper to taste
Directions
1
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
Heat a small skillet over medium heat; toast sunflower kernels in hot skillet until fragrant, 3 to 5 minutes.
3
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.