Lemony Quinoa with Chickpeas and Huckleberries Recipe

Lemony Quinoa with Chickpeas and Huckleberries Recipe

  • 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
  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.
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