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Lemony Quinoa with Chickpeas and Huckleberries

Rated as 5 out of 5 Stars
19

"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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Ingredients

40 m servings 220
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 220 calories; 5.5 36.5 8 0 154 Full nutrition

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Reviews

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Lots of flavor in this dish and so refreshing on a summer evening! I had to make some substitutions (pearl couscous instead of quinoa and lime instead of lemon), but wanted to write a review sin...