Name: Lemon Quinoa with Chickpeas & Huckleberries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: US
Ingredients: 2 cups water; 1 cup quinoa, rinsed and drained; 1/4 cup sunflower seed kernels; 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed; 1 cup huckleberries; 1 carrot, grated finely; 1/4 onion, diced; 1/4 cup fresh lemon juice; 1 teaspoon lemon zest; Salt and freshly ground black pepper to taste

A vibrant and refreshing salad featuring the delightful tang of lemon, the earthy goodness of quinoa and chickpeas, and the sweet-tart burst of huckleberries. This versatile dish can be enjoyed warm or at room temperature, making it perfect for any occasion.

Follow The Directions

01

Step

2 mins

In a saucepan, bring water and quinoa to a boil. (2 minutes)

02

Step

25 mins

Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed. (25 minutes)

03

Step

5 mins

While the quinoa simmers, heat a small skillet over medium heat. Toast sunflower kernels in the hot skillet until fragrant and lightly golden. (3-5 minutes). Remove from heat and set aside.

04

Step

1 mins

Transfer the cooked quinoa to a large bowl and fluff with a fork. Add the toasted sunflower kernels, chickpeas, huckleberries, grated carrot, diced onion, lemon juice, and lemon zest.

05

Step

1 mins

Gently stir the salad until all ingredients are thoroughly combined. Season with salt and freshly ground black pepper to taste.

06

Step

1 mins

Serve immediately or chill for later. (Chill time: 30 minutes)

For an extra layer of flavor, consider adding a drizzle of high-quality olive oil.
If huckleberries are unavailable, blueberries make an excellent substitute.
Feel free to experiment with other fresh herbs, such as parsley or mint, to enhance the salad's aroma and taste.
To make it a complete meal, consider adding grilled chicken or fish.

Ada Altenwerth

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