Chickpea and Huckleberry Quinoa Salad with a Touch of Lemon

Ingredients

• 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

Directions

Bring some water and the quinoa to a boil in a saucepan. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer until the quinoa is tender and the water has been absorbed—this usually takes about 25 minutes. While the quinoa cooks, heat a small skillet over medium heat and toast the sunflower kernels, stirring occasionally, until they smell nutty and golden, which should take around 3 to 5 minutes. When the quinoa is done, transfer it to a large bowl and fluff it up with a fork. Add in the toasted sunflower kernels, chickpeas, huckleberries, grated carrot, finely chopped onion, lemon juice, and lemon zest. Give everything a gentle mix to combine all the flavors. Finally, taste the salad and season it with a bit of salt and pepper to your liking.