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Quinoa Salad with Preserved Lemon

Quinoa Salad with Preserved Lemon

Quinoa Salad with Preserved Lemon

Earlier this year I made a few jars of preserved lemons and limes.

Preserved Lemons from Nutmeg Disrupted

Looking for a way to use some of my preserved citrus I thought a salad was in order.

I love quinoa and knew that would be the perfect base for a salad. Full of fresh avocado and roasted peppers it was a refreshing satisfying meal. The salty hit of citrus is the prefect finish to the dish. It is quick, simple and delicious!


Quinoa salad with preserved lemon from Nutmeg Disrupted

Quinoa Salad with Preserved Lemon

1 cups of quinoa – rinsed well

1 avocado – sliced

1 roasted red and peppers -chopped

2 wedges of preserved lemon

pepper to taste

Cook the quinoa in 2 cups of water for 15 minutes.

Meanwhile chop the peppers and avocado.

Combine everything in a bowl and squeeze the wedges of lemon over all. Stir to combine. Add a few dashes of pepper.




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Yum Yums

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The past 48 hours has been tremendously busy.

With Dan and Jen’s wedding , a Pie for Mikey, the Sugar Unleashed and everything else that fills my schedule, I am about 7 days behind on the post for the Pickling Party.

I hit the kitchen as soon as I got home from work last night prepping the veggies for the 3 hour salt soak they had to take.

And by 9:30 the satisifying ping of sealing pickle jars was echoing throughout the house.

If you have wanted to trying pickling this is a great first time recipe. The prep is minimal and the results are fantastic.

You will need a few basic tools to begin your canning journey. First off you need a large canner, basically that is a large special made pot to boil the jars in once they have been filled. We do that as a final step to be sure that we have a shelf safe product. It kills any  microorganisms inside the jar. It also forces out any air and creates a nice tight seal as the jars are cooling.

A rack for your canner is handy, though not necessary. It does make removal of the hot jars quick and easy. You can also purchase canning tongs. They are made specifically to lift jars and are a fantastic tool that makes quick work of handling hot jars.

One last thing is a jar funnel. It is a funnel with a large opening in the bottom that fits perfectly in the opening of the jars. Again, it is not necessary but does make the job of filling the hot jars quick easy and keeps the process much cleaner. Anything to make a job easier is a good investment.

I am using a very old recipe of my very favorite pickle ever.

I fell in love with these as a child one Easter. I was shocked that peppers and onions could be that fabulous! I always remembered how much I enjoyed them.

And it was that flavor discovery that created my desire to learn how pickle.

They are a touch sweet with a nice tangy finish.

You may find yourself eating the entire jar in one sitting!

…not that I would do anything like that.

The first step in the canning process is to sterilize your jars. We use the canner to do this first step.  You place the jars in the canner and cover the jars by 1-2 inches and put on the lid. Turn up the heat on the stove and once at a boil will leave them at a boil for 10 minutes. After 10 minutes turn down the heat and leave the jars in the canner.

Next step is to get the lids ready for the jars. This step is important, it softens the rubber outer seal so they will adhere to the glass rim of the jar. Jar lids need to sit for 10 minutes in hot, previously boiled water.

Fresh made pickles in the Nutmeg Disrupted kitchen

Yum Yums

Combine the following and let stand for 3 hours.

6 quarts of sliced cucumbers

1 quart of sliced onions

4 green peppers

2 red or yellow peppers or a  combination of both

1/2 cup of pickling salt

4 quarts of cold water


At the end of 3 hours, drain and discard water. Place everything into a large pot. Add:

6 cups of vinegar

6 cups of sugar

1 tsp of tumeric

1 tsp of celery seed

1 tsp of mustard seed

Bring to a boiling point. Ladle into hot sterilized jars and seal with lids. Be sure to leave a 1/2 inch of head space between the pickles and the top of the jar.

Place the jars into the canner and be sure they are covered with a minimum of 2 inches of water. Bring the water to a boil and process for 20 minutes. Timing begins once the water begins to boil.

Remove all the jars to a rack to cool. Do not adjust the screw bands as that may affect the seal of the lids.

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