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This Middle Eastern-inspired grain salad is made with quinoa, figs and preserved lemon peel. Serve it as a side dish with meat skewers or other grilled fare.
Yield: Serves 6.
July 02, 2019
249 calories, 5.1 g fat, 9.8 g protein, 43.2 g carbohydrate, 5 g fibre, 289 mg sodium
Nutritional analysis completed with figs and grated lemon peel
Look for preserved lemons in Middle Eastern grocery stores. To make your own preserved lemons, wash 2 lemons and pat dry with paper towels. Cut each lemon lengthwise into 8 wedges. Pack wedges into a glass jar with a tight-fitting lid. Add 1/3 cup (75 mL) pickling salt and toss to coat. Pour 1/2 cup (125 mL) fresh lemon juice over lemons and salt. Cover jar and shake gently. The salt will not dissolve completely. Let lemons stand at room temperature for 7 days, shaking jar daily to redistribute lemons and salt. Refrigerate for up to 1 month, shaking jar occasionally. Makes 16 wedges.
To use preserved lemons, scoop and discard pulp out of as many wedges of preserved lemons as required. Finely chop lemon peel and use as directed in recipe.