Curry Salad: Lime Biryani

By Totlxtc

Ingredients

• 2 limes
• 1 c dry quinoa
• 1 1/4 c water
• 3 Tbsp extra-virgin olive oil
• 1 1/4 tsp curry seasoning (such as Spice Islands)
• 3/4 tsp salt
• 1 package (10 oz) shredded carrots
• 1 c no-salt-added canned chickpeas (garbanzo beans), rinsed and drained
• 1 1/2 c thinly sliced scallions
• 1/4 c sliced almonds, toasted
• 1/4 c dried currants or golden raisins
• 3/8 tsp pepper

Details

Servings 4

Preparation

Step 1

1. Zest or finely grate one lime to produce 1 1/2 teaspoons zest, then juice both limes.
2. In a saucepan, combine 3 tablespoons lime juice, quinoa, water, 1 tablespoon olive oil, curry seasoning, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 15 to 20 minutes or until quinoa turns transparent and liquid is absorbed. Cool and place in a large bowl.
3. Add carrots, chickpeas, scallions, almonds, and currants. Toss.
4. In a small bowl, combine remaining 3 tablespoons lime juice, zest, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 3/8 teaspoon pepper; whisk until well blended. Pour over quinoa mixture and toss. Divide evenly into four salad bowls.

Makes four servings. Per serving: 431 calories, 14 g fat (1.9 g saturated), 511 mg sodium, 60 g carbs, 10 g fiber, 17 g protein

TIP If you can't find curry seasoning, make your own using 1 teaspoon of curry powder, 1/8 teaspoon of ground ginger, and 1/8 teaspoon of cinnamon.