Quinoa Salad With Preserved Lemon And Chickpeas
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
49
Spice
40
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1.5 cups
Quinoa (rinsed)1 cup
Dried Cranberry2 tbsps
Lemon Juice (fresh)1 tbsp
Olive Oil1 tsp
Kosher SaltDirections:
1
Combine the quinoa and 2 1/2 cups water in a medium pot and bring the water to a boil
2
Reduce the heat so the water gently simmers
3
Cover and simmer 15 minutes
4
Remove the pot from the heat
5
Let the quinoa stand, covered, until tender, about 5 minutes
6
Drain the quinoa in a sieve and let cool completely
7
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