Lemony Quinoa with Chickpeas and Huckleberries

Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By ALZ

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Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
220 calories; protein 8g; carbohydrates 36.5g; fat 5.5g; sodium 154.2mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Mary Chris Harrison Boeh
Rating: 5 stars
07/25/2016
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 since no one else had reviewed it yet. The citrus flavor is nicely offset by the rich, salty nutty-ness of the sunflower seeds. The huckleberries surprised me by not being distracting. Thanks for the great non-dessert huckleberry recipe! I'll be making this again. Read More
Helpful
(2)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Mary Chris Harrison Boeh
Rating: 5 stars
07/25/2016
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 since no one else had reviewed it yet. The citrus flavor is nicely offset by the rich, salty nutty-ness of the sunflower seeds. The huckleberries surprised me by not being distracting. Thanks for the great non-dessert huckleberry recipe! I'll be making this again. Read More
Helpful
(2)
Holly Nordahl
Rating: 5 stars
05/11/2019
There no huckleberries to be bought here, I used pomegranate seeds! It is tasty but I felt it needed a bit more so I added some fresh basil chopped to it. The green makes it even more colorful and added the bit of flavor I was looking for. Maybe diced cucumber I’m thinking. This really is great as is and serves as a base to be creative with depending what you have on hand. Read More
Helpful
(1)
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