A wonderful way to use preserved lemon and the wins from your veggie patch!
If you’ve never cooked with preserved lemon before, this is your sign to start. These salt-cured citrus gems add a punch of brightness…savoury, yet citrusy and floral all at once. Just a spoonful can transform everyday dishes into something special.
In this vibrant quinoa bowl, preserved lemon brings all the earthy, nutty, and fresh elements into harmony. The rind adds little zesty bursts throughout the sautéed vegetables, while the pulp infuses the quinoa with a subtle tang that wakes up your tastebuds.
In my spring garden I’m enjoying fresh kale and snap peas, so that’s exactly what’s featured in this recipe (no surprises there). The beauty of this bowl is how flexible it is. Just about anything seasonal can slot in either cooked lightly or raw for texture.
Leafy Greens & Brassicas
- Silverbeet (chard): Chop the stems finely and sauté with the garlic; use the leaves like kale.
- Cabbage (green or red): Finely shredded and lightly wilted in the pan for crunch and sweetness.
- Mustard greens: Peppery and bold, yum!
- Baby spinach: A quick, tender swap that needs minimal cooking.
Root & Bulb Veggies
- Carrots: Grated raw for crunch, or thinly sliced and sautéed.
- Beetroot: Roasted cubes or shaved raw into ribbons.
- Spring onions or shallots: Sauté with garlic or sprinkle raw on top for a fresh bite.
Crisp & Colourful
- Radishes: Thinly sliced raw for bite and a pop of pink.
- Zucchini: Sliced into ribbons or matchsticks – great raw or lightly cooked.
- Cherry tomatoes: Halved and added raw or blistered in the pan.
Extra Protein Boosters
- Broad beans: Shelled and quickly blanched, or equally delicious raw.
- Green beans: Lightly steamed or sautéed, similar to snap peas.
Herbs & Edible Extras
- Parsley, mint, or basil: Fresh herbs lift the whole bowl (especially paired with preserved lemon).
- Nasturtium leaves or flowers: Peppery and beautiful as garnish.
- Microgreens: Fresh and full of nutrients!
Quinoa Bowl
Serves 4
Ingredients
- ½ preserved lemon
- 3 Tbsp oil
- 1 cup red quinoa
- 2 cups water
- 1 cup kale leaves, tightly packed
- ½ cup walnut halves
- 1 clove garlic, finely chopped
- 15 snap peas
- ½ capsicum, finely sliced
- ½ tsp cumin
- ¼ tsp cayenne pepper
- ½ tsp salt
- 50g haloumi
Method
- Remove and discard seeds from preserved lemon. Face flesh side up on chopping board and carefully run a veggie knife between the rind and the flesh. Finely chop the rind and mash the flesh into a pulp, keeping rind and pulp separate. Set aside.
- In a saucepan over medium heat, add 2 Tbsp of oil and quinoa. Toss to coat then add water. Cover and simmer for approx 15 minutes. Occasionally stir to ensure quinoa doesn’t stick to the bottom of the saucepan.
- Meanwhile, wash kale and discard tough centre stalks. Roughly shred leaves. Add 1 Tbsp of oil to a fry pan and over medium heat add walnuts, kale leaves and garlic. Toss regularly for several minutes. Add preserved lemon rind, snap peas and capsicum and continue to sauté for several minute longer. Reduce heat, cover.
- Slice and panfry haloumi.
- Once quinoa is cooked and water has been absorbed, take off heat. Add cumin, cayenne salt and pulped preserved lemon flesh to quinoa; mix well.
- Combine quinoa and sautéed vegetables in a serving bowl; top with fried haloumi.
As seen in NZ Lifestyle Block Magazine, written by me!
