Moroccan Spiced Quinoa Salad with Grilled Chicken and Preserved Lemon

Rinse quinoa thoroughly under cold water using a fine mesh strainer. Drain well.

In a medium saucepan, bring 4 cups of chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover and simmer for 15 minutes until all liquid is absorbed and quinoa is tender. Remove from heat and let stand covered for 5 minutes.

While quinoa is cooking, prepare the Moroccan spice blend by combining 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 1/2 teaspoon salt in a small bowl.

Pat chicken breasts dry with paper towels. Drizzle with 2 tablespoons olive oil and rub with half of the spice blend, coating evenly on both sides.

Preheat a grill pan or outdoor grill to medium-high heat. Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 10 minutes before slicing.

Dice the red bell pepper into 1/4-inch pieces. Peel and dice the cucumber into 1/4-inch pieces. Finely dice the red onion. Mince the garlic cloves. Dice the preserved lemon, discarding seeds and pulp, and keeping only the rind. Chop the dried apricots into small pieces.

Roughly chop the fresh mint leaves and parsley.

Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden brown. Set aside to cool.

Fluff the cooked quinoa with a fork and transfer to a large bowl. Add the remaining spice blend and stir to combine.

Make the dressing by whisking together 1/4 cup olive oil, 3 tablespoons lemon juice, 1 tablespoon honey, minced garlic, and 1/2 teaspoon salt in a small bowl.

Add the diced red bell pepper, cucumber, red onion, preserved lemon rind, chopped apricots, and half of the herbs to the quinoa. Pour the dressing over the quinoa mixture and toss gently to combine.

Slice the rested chicken against the grain into 1/2-inch thick slices.

To serve, divide the quinoa salad among 6 plates or containers if preparing ahead. Top each portion with sliced chicken, sprinkle with toasted almonds and remaining fresh herbs.

If preparing ahead, store the salad and chicken separately in airtight containers in the refrigerator for up to 3 days. Add the almonds and remaining herbs just before serving.