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herb, red onion and quinoa salad with preserved lemon


Serves 6


1 cup quinoa 1 small red onion 1 preserved lemon, finely chopped, or finely grated peel of 1 fresh lemon 3 oz. arugula/rocket leaves from a large bunch of flat-leaf parsley


leaves from a small bunch of fresh mint, chopped


a handful of chives, chopped


freshly squeezed juice of 1 lemon ¼ teaspoon ground cinnamon 4 tablespoons extra virgin olive oil ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper


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This refreshing salad is packed with fresh green herbs and has a light touch of spice. Preserved lemons are used extensively in North African cooking. They have an intense flavor and can really lift a dish.


Bring a medium saucepan of salted water to a boil. Rinse the quinoa in a strainer/sieve under cold running water, then add to the boiling water.


Cook for 12–15 minutes until tender. Drain and let cool. Slice the onion very finely, using a mandoline if you have one. Put in a bowl of ice water for 10 minutes. Drain well. In a bowl, combine the quinoa, onion, preserved lemon, arugula/rocket, parsley, mint, and chives.


In a small bowl, whisk together the lemon juice, cinnamon, and add the salt and pepper. Whisk in the olive oil. Toss the salad and dressing together just before serving.


Quinoa (pronounced keen-wa) is a tasty and nutritious grain from the Andes Mountains of South America. Quinoa is the only grain with all the amino acids for making protein. It’s easy to cook, versatile and easy to digest. A delicious grain that cooks up in only 15 minutes!


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