Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 220
- Carbohydrate: 37g
- Fat: 6g
- Fiber: 6g
- Protein: 8g
- Sugar: 4g
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