• Karen Gay

Red Quinoa with Walnuts and Preserved Lemon


  • 1 cup red quinoa

  • 3 pieces of preserved lemon

  • Juice 2 lemons

  • 1/2 bunch freshly chopped parsley

  • 100 ml olive oil

  • 1 tsp salt

  • 1 tsp ground cumin seed

  • 1/4 sweet paprika

  • 1/4 hot paprika or chilli powder

  • 1/4 cup walnuts


  • Cook quinoa in a generous amount of water, (white Quinoa 10-15 minutes, Red Quinoa 20-30 minutes)

  • When ready drain off excess liquid. Turn into med-large bowl cover with lip to allow to steam

  • Occasionally run a fork though quinoa. This will ensure it remains evenly cooked and light and fluffy

  • Finely chop preserved lemon and the parsley

  • When quinoa has cooled add the herbs and spices

  • Dress with lemon juice and olive oil

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Located in Camberwell
and the Yarra Valley


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