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Ingredients40 m servings 220 cals
Original recipe yields 6 servings
- 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.
Per Serving: 220 calories; 5.5 g fat; 36.5 g carbohydrates; 8 g protein; 0 mg cholesterol; 154 mg sodium. Full nutrition
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