Lemony Quinoa with Chickpeas and Huckleberries Recipe - Allrecipes.com
  • READY IN 40 mins

Lemony Quinoa with Chickpeas and Huckleberries

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

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.
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Nutrition

  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 219 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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