Lemony Quinoa with Chickpeas and Huckleberries

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.

INGRIDIENT

2 cups water

1 cup quinoa, rinsed and drained

¼ cup sunflower seed kernels

1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed

1 cup huckleberries

1 carrot, grated finely

¼ onion, diced

¼ cup fresh lemon juice

1 teaspoon lemon zest

salt and ground black pepper to taste

DIRECTION

Step: 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.

Step: 2

Heat a small skillet over medium heat; toast sunflower kernels in hot skillet until fragrant, 3 to 5 minutes.

Step: 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 FACT

Per Serving: 220 calories; protein 8g; carbohydrates 36.5g; fat 5.5g; sodium 154.2mg.

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