How to Make Lemony Quinoa with Chickpeas and Huckleberries - A Step-by-Step Guide

Looking for a dish that is not only delicious but also packed with nutritious ingredients? Look no further than this recipe for Lemony Quinoa with Chickpeas and Huckleberries! This colorful and flavorful dish is the perfect way to incorporate quinoa, chickpeas, and fresh huckleberries into your diet.

Quinoa, known as the “mother of all grains”, is a complete protein source and is rich in fiber, iron, and magnesium. Chickpeas, also known as garbanzo beans, are a great source of plant-b...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 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.
  • Nutrition

    220 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Sodium: 154mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 6g
    • Total Sugars: 4g
    • Protein: 8g
    • Vitamin C: 12mg
    • Calcium: 44mg
    • Iron: 2mg
    • Potassium: 367mg