After being widely shared on social media during the Coronavirus outbreak, this South Korean coffee beverage now enjoys widespread acclaim.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
Reviews
There no huckleberries to be bought here, I used pomegranate seeds! It is tasty but I felt it needed a bit more so I added some fresh basil chopped to it. The green makes it even more colorful and added the bit of flavor I was looking for. Maybe diced cucumber I’m thinking. This really is great as is and serves as a base to be creative with depending what you have on hand.
Lots of flavor in this dish and so refreshing on a summer evening! I had to make some substitutions (pearl couscous instead of quinoa and lime instead of lemon), but wanted to write a review since no one else had reviewed it yet. The citrus flavor is nicely offset by the rich, salty nutty-ness of the sunflower seeds. The huckleberries surprised me by not being distracting. Thanks for the great non-dessert huckleberry recipe! I’ll be making this again.