Preserved Lemon Quinoa

Preserved Lemon Quinoa is a vibrant and zesty dish that combines the nutty flavor of quinoa with the tangy brightness of preserved lemons, creating a refreshing and satisfying meal. Perfect for a Moroccan BBQ, this vegan dish is both healthy and full of flavor.

Ingredients

• Quinoa - 150 grams
• Water - 400 milliliters
• Preserved lemon - 1 medium, rinsed and finely chopped
• Chickpeas - 1 can (400 grams), drained and rinsed
• Red bell pepper - 1 medium, diced
• Red onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Cilantro - 30 grams, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the quinoa under cold water in a fine mesh sieve to remove any bitterness.
2. In a medium saucepan, bring 400 milliliters of water to a boil, add the rinsed quinoa, and a pinch of salt.
3. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
4. While the quinoa cooks, heat olive oil in a large skillet over medium heat.
5. Add the chopped red onion and garlic to the skillet, sauté for about 3-4 minutes until softened.
6. Stir in the diced red bell pepper, cumin, and paprika, and cook for an additional 5 minutes until the pepper is tender.
7. Add the drained chickpeas and chopped preserved lemon to the skillet, and cook for another 3 minutes, stirring to combine all flavors.
8. Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture.
9. Gently mix everything together, season with salt and black pepper to taste, and stir in the chopped cilantro.
10. Serve warm as a side dish or as a main course at your Moroccan BBQ.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 54 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in protein and fiber, promoting digestive health.
• High in vitamins and minerals from vegetables and preserved lemons.

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