Lemony Quinoa With Chickpeas And Huckleberries
Desi chickpeas are consumed heavily in india.
Recipe Summary Lemony Quinoa With Chickpeas And Huckleberries
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.
Ingredients | Desi Chickpeas Images2 cups water1 cup quinoa, rinsed and drained¼ cup sunflower seed kernels1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed1 cup huckleberries1 carrot, grated finely¼ onion, diced¼ cup fresh lemon juice1 teaspoon lemon zestsalt and ground black pepper to tasteDirectionsBring 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.Info | Desi Chickpeas Imagesprep: 10 mins cook: 30 mins total: 40 mins Servings: 6 Yield: 6 servings
TAG : Lemony Quinoa With Chickpeas And HuckleberriesSalad, Grains, Quinoa Salad Recipes,
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