I am in love with preserved lemon and have tested many ways to incorporate it into sweet, savory and just plain everyday dishes. I put this in lettuce cups and serve as a wrap for lunch as well. I also interchange the quinoa for brown rice or wheat berries. —rhonda steppat
2 to 4
of a whole preserved lemon
dried cherries or cranberries
1 &1/2 cups
toasted slivered almonds
In This Recipe
Discard pulp of preserved lemon, rinse well and fine chop peel
Put chopped lemon, broth, water and quinoa in saucepan and bring to a boil over medium high heat ( make sure you have a nice tight lid fit).
Place cover on pan and reduce heat to simmer for about twenty minutes until liquid is absorbed.
After twenty minutes, remove from heat and toss in dried cherries ( or dried cranberries). toasted almonds and fluff all together with fork. Place the lid back on and let stand at least ten minutes. This can be served hot, warm or even room temperature.