Chickpea, Quinoa and Spinach Salad with Preserved Lemon Vinaigrette
- 2 Tbsp chopped red onion
- 2 quarters preserved lemon (homemade, everything thrown in except the seeds)
- 1/4 cup olive oil
- 2 Tbsp white wine vinegar
- 1 tsp honey (or brown sugar)
- 1 crushed clove garlic
- 1/4 cup packed mint leaves (picked at my daughter's this summer, had gone dry)
- Sea salt and fresh black pepper
- 1 7-oz bag of fresh spinach or baby spinach
- 1 cup canned chickpeas, drained and rinsed (or 1 cup chopped cooked chicken breast)
- 1/2 cup cookedquinoa
- Produce
- Chickpeas, canned (1 cup)
- Garlic (1 crushed clove)
- Mint, packed (1/4 cup)
- Preserved lemon, homemade (1/2)
- Red onion (2 Tbsp)
- Spinach or baby spinach, fresh (1 7-oz bag)
- Condiments
- White wine vinegar (2 Tbsp)
- Cooking & Baking
- Honey (1 tsp)
- Olive oil (1/4 cup)
- Sea salt and fresh black pepper (1)
- Other
- 1/2 cup cookedquinoa
Preparation
Read recipe preparation on theperfectpantry.com
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Published January 30, 2011 (2 years ago).
6 people saved this recipe.
