Ingredients
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2 cups water
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1 cup quinoa, rinsed and drained
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¼ cup sunflower seed kernels
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1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
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1 cup huckleberries
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1 carrot, grated finely
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¼ onion, diced
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¼ cup fresh lemon juice
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1 teaspoon lemon zest
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salt and ground black pepper to taste
Directions
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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.
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Heat a small skillet over medium heat; toast sunflower kernels in hot skillet until fragrant, 3 to 5 minutes.
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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 Facts (per serving)
220 | Calories |
6g | Fat |
37g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 220 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 1g | 3% |
Sodium 154mg | 7% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 6g | 21% |
Total Sugars 4g | |
Protein 8g | 16% |
Vitamin C 12mg | 13% |
Calcium 44mg | 3% |
Iron 2mg | 13% |
Potassium 367mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.