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
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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.

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