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Preserved Lemon Quinoa

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Ingredients

Scale
  • 1 Tbsp oil
  • 1/4 cup chopped preserved lemons
  • 1 cup white quinoa
  • 1/2 tsp ground cumin
  • 2 cups vegetable stock
  • 1/2 cup peas, steamed
  • salt and pepper, to taste
  • fresh mint leaves, for garnish

Preserved Lemon Vinaigrette

  • 1 Tbsp finely diced preserved lemon
  • 1 Tbsp apple cider vinegar
  • 1 tsp liquid from preserved lemons
  • 1 tsp honey
  • 1 clove fresh garlic, minced
  • 1/4 tsp salt
  • 1/2 cup olive oil

Instructions

  1. Prepare the preserved lemon quinoa first. Heat oil in a pot set over medium heat. Add the chopped preserves lemons and saute until soft but not browning, around 1 minute. Add the quinoa and cumin and stir to toast for a minute. Pour the vegetable broth into quinoa and bring to a simmer. Bring the heat down to low, cover the pot and cook the quinoa for 15 minutes, until the quinoa is fluffy and there’s no broth left in the bottom of the pot. Transfer the quinoa to a mixing bowl and set aside to cool completely.
  2. To make the preserved lemon vinaigrette, whisk together all of the ingredients until well combined and thickened.
  3. When the quinoa has cooled, add the vinaigrette and carefully combine. Add the peas, mint and salt and pepper to taste. This quinoa is best served room temperature. If you want to warm it up, add the peas and mint right before serving.

Find it online: https://melindastrauss.com/2017/06/28/preserved-lemon-quinoa/