Quinoa Salad with Sumac and Preserved Lemon Dressing

1. 1

   Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).

2. 2

   Cook the quinoa in a 3- to 4-quart saucepan of boiling well-salted water until tender, about 15 minutes.

3. 3

   Drain well in a sieve.

4. 4

   While the quinoa cooks, put the preserved lemon, lemon juice and olive oil in a large bowl.

5. 5

   Whisk together, then season to taste with salt and pepper.

6. 6

   Add the quinoa warm to the bowl and toss to combine with the dressing.

7. 7

   Add the parsley and sumac to the quinoa and toss gently but thoroughly.

8. 8

   Taste and adjust the seasonings.

9. 9

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.