Maggie Beer

Quinoa and Preserved Lemon Warm Salad

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Step 1: Place 1 cup of water, quinoa, Extra Virgin Olive Oil and salt into a sauce pan and bring to a boil.

Step 2: Reduce heat to low, cover and simmer for eight to ten minutes or till quinoa is tender and most of the liquid has been absorbed. Fluff with a fork and set aside.

Step 3: Warm the chicken stock over a medium heat.

Step 4: To serve, pile half a cup of quinoa into the centre of a bowl and pour warmed chicken stock around the quinoa. Top with preserved lemon and parsley and drizzle with Extra Virgin Olive Oil.


  1. 1/2 cup quinoa (equates to 2 1/2 cups cooked Quinoa
  2. [unknown amount] 1L Chicken Stock
  3. 80g 4 tbspn Preserved Lemons thinly sliced
  4. 4 tspn flat leaf parsley chopped

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