QUINOA LIME CURRY SALAD

Ingredients

1. 2 limes
2. 1 C dry quinoa
3. 1 1/4 C water
4. 3 tbsp extra-virgin olive oil
5. 1 1/4 tsp curry powder
6. 3/4 tsp salt
7. 10 oz shredded carrots
8. 1 C no-salt-added canned chickpeas, or garbanzo beans, rinsed and drained
9. 1/4 C sliced almonds, toasted
10. 1/4 C dried currants or golden raisins
11. 3/8 tsp pepper

Cooking Instructions

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, 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 38 teaspoon pepper; whisk until well blended. Pour over quinoa mixture and toss. Divide evenly into four salad bowls.

5.

Makes four servings.