Name: Quinoa Salad with Preserved Lemon and Chickpeas
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
Ingredients: 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

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.

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Quinoa Salad with Preserved Lemon and Chickpeas

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