Lemony Quinoa With Chickpeas And Huckleberries

• 2 cups water
• 1 cup quinoa, rinsed and drained
• 1/4 cup sunflower seed kernels
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1 cup huckleberries
• 1 carrot, grated finely
• 1/4 onion, diced
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• salt and ground black pepper to taste

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.

water, quinoa, sunflower seed kernels, chickpeas, huckleberries, carrot, onion, lemon juice, lemon zest, salt

Taken from www.allrecipes.com/recipe/238882/lemony-quinoa-with-chickpeas-and-huckleberries/ (may not work)