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Lemony Quinoa with Chickpeas and Huckleberries Recipe

Recipe by: ALZ

"There are not nearly enough huckleberries on this website, so here is one for the huckleberry lovers out there. Blueberries could also be substituted. Can be served hot or at room temperature."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook30 m
  • Ready In40 m
  • 1Bring 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.
  • 2Heat a small skillet over medium heat; toast sunflower kernels in hot skillet until fragrant, 3 to 5 minutes.
  • 3Transfer 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.
Ingredients
  • 6 servings
  • 220 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    220
    11%
  • Fat:
    5.5
    8%
  • Carbs:
    36.5
    12%
  • Protein:
    8
    16%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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