Ingredients

The following ingredients have 6 Servings
  • 1/4 cup preserved lemons, finely chopped (or see notes)
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 garlic cloves, finely minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sumac (optional)
  • 3/4 cup quinoa (dry, uncooked)
  • 1 1/2 cups water
  • 1 15-ounce can chickpeas, rinsed and drained ( 1 1/2 cups cooked chickpeas)
  • 1/2 cup red onion, finely chopped (see notes)
  • 1 English cucumber, diced (2 cups)
  • 1 bell pepper (yellow is nice) diced
  • 1 cup cherry or grape tomatoes, halved ( or chopped radish)
  • 1/4 cup kalamata olives, chopped or halved
  • 1/2 cup flat-leaf parsley, chopped
  • 1/4 cup dill, chopped (or sub mint, or use both!)
  • Other optional additions: avocado, feta, radishes

Instruction

  • Place quinoa, water and pinch of salt in a medium pot, bring to a boil, cover, simmer on low 12-15 minutes until all the water is gone. Uncover, fluff, cool slightly.
  • Make the dressing, by mixing all in a bowl.
  • Prep all the veggies. If sensitive to onions, dice, then soak in cold salted water while you chop the rest.
  • Place the chickpeas, onions, cucumber, bell pepper, tomatoes, olives, dill and parsley to a large bowl.  Add the quinoa and dressing and give a good toss.
  • Taste, adjust salt and lemon to your liking. If making ahead, taste once more right before serving as the quinoa and chickpeas have a tendency to soak up the salt and lemon, so you might want to add a little more.