Lemony Quinoa with Chickpeas and Huckleberries

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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.

Submitted by ALZ
Published on July 10, 2019
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

  • 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

Directions

  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.

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

  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 Facts (per serving)

220 Calories
6g Fat
37g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 220
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 3%
Sodium 154mg 7%
Total Carbohydrate 37g 13%
Dietary Fiber 6g 21%
Total Sugars 4g
Protein 8g 16%
Vitamin C 12mg 13%
Calcium 44mg 3%
Iron 2mg 13%
Potassium 367mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.