Lemony Quinoa with Chickpeas and Huckleberries
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Ingredients
40 m servings 220Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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7/24/2016
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...