Quinoa Salad with Preserved Lemon and Chickpeas

Deselect All

1 1/2 cups quinoa, rinsed

1/3 cup canned chickpeas, rinsed and drained

1/4 cup thinly sliced preserved lemon

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