Grain bowl with preserved lemons.


In this yummy recipe, Sassy Kitchen blogger Julia Gartland combines two of 2016’s must-eats: hippie bowls and preserved lemons.

Preserved lemons are the older/wiser and more fragrant cousins of fresh lemons. These salty-sweet lemons are so unique and aromatic, it’s almost indescribable. Primarily found in North African cuisine, preserved lemons are used to add lemon-y brightness to any dish. Although usually found at specialty food stores, it’s just as easy to make them at home (with a little or a lot of patience). You can make them authenticallyquick-preserved or even “pickled” like Ottolenghi.

Most people have trouble figuring out what to use them with if not in the standard Moroccan chicken tagine or stew, but they’re welcome just about everywhere. Any place you might use a regular lemon, in fact. My favourite way is adding preserved lemons to grain salads or “hippie bowls” for that extra special touch. They also make an amazing addition to salsas, dips, your favourite hummus recipe, pastas, pestos and so much more. Try it at home or buy at the store, this specialty condiment is your 2016 must-have.


Serves 4

7.1 oz dried chickpeas

6.5 oz tri-colour quinoa

1 oz sunflower seeds, toasted

3 preserved lemons, rinds only & diced small (save pulp for another use)

4-5 kale leaves, de-stemmed and chopped 

1 small bunch of parsley, roughly chopped (about 0.4 oz chopped)

5-6 sprigs of fresh mint, chopped

8 dried apricots, diced

3 oz feta, crumbled

Black sesame gomasio, to top (optional)

Sea salt to taste

Freshly ground pepper

Tahini Miso Dressing:

5.3 oz tahini

1 tablespoon white miso paste

1/2 lemon, juiced

1 teaspoon tamari

2.7 - 4 fl oz water, depending on desired consistency

In a saucepan, add chickpeas and enough water to cover by about 4 inches.  Bring to a boil, then cover and let sit for one hour. This method is a quick way to eliminate soaking overnight. Once the hour is up, bring to a boil then simmer until tender, about 45 minutes. Drain, rinse in cold water and set aside to cool.

In another saucepan, add quinoa, 16 fl oz water and a pinch of salt. Bring to a boil, then simmer for 14-16 minutes or until fluffy. Set aside to cool.

In a small bowl, whisk all dressing ingredients together until smooth and desired consistency.

In a large serving bowl, add chickpeas, cooled quinoa, sunflower seeds, diced preserved lemons, kale, herbs, and dried apricots.  Season to taste with sea salt and pepper and mix well to combine. Top the grain bowl with crumbled feta and gomasio (optional).  Finish each serving with a generous drizzle of tahini miso dressing. Serve immediately!




A New York-based photographer, food stylist and self-taught cook. 


INSTAGRAM: @sassykitchen








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