Quinoa Salad with Preserved Lemon and Chickpeas

Ingredients

• 1 1/2 cups quinoa, rinsed
• 1/3 cup canned chickpeas, rinsed and drained
• 1/4 cup thinly sliced preserved lemon
• 1/4 cup dried cranberries
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup thinly sliced shallots, fried in olive oil until crisp (or left uncooked)
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• Pinch freshly ground black pepper

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