Ingredients

• 1 1/2 cups quinoa, rinsed
• 1/3 cup canned chickpeas, rinsed and drained
• 1/4 cup thinly sliced preserved lemon
• 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

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Instructions

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