Recipe courtesy of Einat Admony

Quinoa Salad with Preserved Lemon and Chickpeas

Getting reviews...
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.
Save Recipe
  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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. 
  2. 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.
Katie Lee Biegel

Lemon Pasta (Sponsored)

24m Easy 99%
CLASS
23m Easy 100%
CLASS
21m Easy 99%
CLASS
Alexis deBoschnek

BLT Salad

11m Easy 98%
CLASS
Katie Lee Biegel

Chopped Salad

14m Easy 97%
CLASS
29m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages