Lemony Quinoa With Chickpeas And Huckleberries Food

QUINOA SALAD WITH PRESERVED LEMON AND CHICKPEAS

Steps:

• Combine the quinoa and 2 1/2 cups water in a medium pot and bring the water to a boil. Reduce the heat so the water gently simmers. Cover and simmer 15 minutes. Remove the pot from the heat. Let the quinoa stand, covered, until tender, about 5 minutes. Drain the quinoa in a sieve and let cool completely.
• Just before serving, place the quinoa, chickpeas, preserved lemon, cranberries, cilantro, shallots, lemon juice, oil, salt and pepper in a large bowl and toss to combine.

LEMONY QUINOA WITH CHICKPEAS AND HUCKLEBERRIES

Steps:

• 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.
• 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.

LEMONY QUINOA

Steps:

• Rinse quinoa under cold water until it stops bubbling (much like you would with canned beans.).
• In a medium saucepan, heat oil and add quinoa.
• Cook for about 4 minutes, or until lightly toasted.
• Add broth, salt and basil.
• Bring to a boil, then reduce to low, cover and cook for 15 minutes or until broth is entirely absorbed.
• Fluff with a fork. Let sit until slightly cooled.
• Add lemon juice and parsley, fluffing with fork until well combined.