Quinoa Salad with Preserved Lemon and Chickpeas

• 1 1/2 cups quinoa, rinsed
• 1/3 cup canned chickpeas, rinsed and drained
• 1/4 cup thinly sliced preserved lemon (see Cook's Note)
• 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

1. Combine the quinoa and 2 1/2 cups water in a medium pot and bring the water to a boil.
2. Reduce the heat so the water gently simmers.
3. Cover and simmer 15 minutes.
4. Remove the pot from the heat.
5. Let the quinoa stand, covered, until tender, about 5 minutes.
6. Drain the quinoa in a sieve and let cool completely.
7. 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.

quinoa, chickpeas, lemon, cranberries, fresh cilantro, shallots, lemon juice, olive oil, kosher salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/quinoa-salad-with-preserved-lemon-and-chickpeas.html (may not work)