Quinoa With Chickpeas And Preserved Lemon Food

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.

QUINOA WITH CHICKPEAS AND TOMATOES

Steps:

• Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
• Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.

QUINOA WITH CHICKPEAS AND PRESERVED LEMON

Steps:

• Preheat oven to 350. Combine garbanzo beans, olive oil, garlic, onion and salt and pepper in a covered dish. Roast for about 45 minutes, until garlic is softened, stirring occasionally. Cool. Meanwhile, cook quinoa. When it is ready, add all remaining ingredients and salt and pepper to taste.