Quinoa Salad with Toasted Pine Nuts and Preserved Lemon

Preserved lemons add a sprightly, salty note to this quinoa salad. Multicolored quinoa adds visual interest. Preserved lemons are simply lemons “pickled” in a brine of water, lemon juice, and salt. They are an essential ingredient in the cuisines of many Mediterranean countries. You can find preserved lemons at a specialty grocery store.


3 cups cooked quinoa
1/2 cup seeded and coarsely chopped tomato
1/3 cup sliced green onions
1/3 cup pine nuts, toasted
4 tsp. finely chopped jarred preserved lemon
1/3 cup extra-virgin olive oil
2 tbsp. lemon juice
1/4 tsp. kosher salt
1/4 tsp. freshly-ground white pepper
Slivered preserved lemon, snipped fresh basil, and/or chopped tomato



In large bowl combine cooked quinoa, coarsely chopped tomato, green onion, pine nuts, and chopped preserved lemon. Stir in olive oil, lemon juice, kosher salt, and white pepper until well combined. Spoon onto plates or into individual glasses. Top with slivered preserved lemon, snipped fresh basil, and/or chopped tomato.

Makes 6 servings.

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