Lemony Quinoa Salad with Chickpeas and Huckleberries

Follow our step-by-step guide on how to make Lemony Quinoa Salad with Chickpeas and Huckleberries.

1. Step 1

   To start your delicious quinoa dish, grab a saucepan and bring 2 cups of water to a lively boil.

2. Step 2

   Once the water is bubbling, add in 1 cup of rinsed quinoa.

3. Step 3

   Lower the heat to medium-low, cover the saucepan, and let it simmer gently for about 25 minutes.

4. Step 4

   You’ll know it’s ready when the quinoa is tender and all the water has been absorbed, filling your kitchen with a delightful aroma.

5. Step 5

   While the quinoa is cooking, take a small skillet and warm it over medium heat.

6. Step 6

   Toss in the sunflower seed kernels and toast them for 3 to 5 minutes, stirring frequently.

7. Step 7

   Keep an eye on them; you want them to be fragrant and golden, adding a lovely crunch to your dish.

8. Step 8

   Once your quinoa is perfectly cooked, transfer it to a large bowl and fluff it up with a fork to separate those lovely grains.

9. Step 9

   Now, it’s time to bring everything together! Add the toasted sunflower kernels, drained chickpeas, huckleberries, grated carrot, diced onion, fresh lemon juice, and lemon zest to the bowl.

10. Step 10

    Gently stir the mixture until all the ingredients are beautifully combined, creating a colorful and nutritious medley.

11. Step 11

    Finally, season your creation with a sprinkle of salt and a dash of ground black pepper to taste.

12. Step 12

    Enjoy this vibrant dish that’s not only healthy but also bursting with flavor!.