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.
Recipe courtesy of Einat Admony
Save Recipe Print
Quinoa Salad with Preserved Lemon and Chickpeas
Total:
1 hr 5 min
Prep:
15 min
Inactive:
30 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
15 min
Inactive:
30 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Quinoa Salad

Recipe courtesy of Bobby Flay

Asian Chicken and Quinoa Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Sandra Lee

Quinoa Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories