Quinoa Salad with Preserved Lemon and Chickpeas

At Balaboosta restaurant in New York City, Chef Admony tosses quinoa with a mixture of chickpeas, preserved lemon, shallots, dried cranberries[ and cilantro for texture and zest. Plenty of lemon juice and a glug of olive oil help season the dish.]

Total Time:
1 hr 5 min
15 min
30 min
20 min

4 servings

  • 1 1/2 cups quinoa, rinsed
  • 1/3 cup canned chickpeas, rinsed and drained
  • 1/4 cup thinly sliced preserved lemon (see Cook's Note)
  • 1/4 cup dried cranberries
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup thinly sliced shallots, fried in olive oil until crisp (or left uncooked)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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