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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 4 |
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I got this recipe out of a health magazine. It has a great combination of lime and spicy curry, and the Quinoa is packed with carbs and protein which leaves you satisfied, and guilt-free! Ingredients:
2 limes |
1 cup dry quinoa |
1 1/4 cup water |
3 tbsp extra virgin olive oil |
1 1/4 tsp curry seasoning |
3/4 tsp salt |
1 pkg (10 oz) shredded carrots |
1 cup no-salt-added canned garbanzo beans |
1 1/2 cup thinly sliced scallions |
1/4 cup sliced almonds, toasted |
1/4 cup dried currants or golden raisins |
3/8 tsp lpepper |
Directions:
1. Zest or finely grate one lime to produce 1 1/2 ts;p zest, then juice both limes
2. In a saucepan, combine 3 tbsp lime juice, quinoa, water, 1 tbsp olive oil, curry seasoning, and 1/2 tsp 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 tbsp lime juice, zest, and remaining 2 tbsp oil, 1/4 tsp salt, and 3/8 tsp pepper; whisk until well blended. Pour over quinoa mixture and toss. Divide evenly into four salad bowls.
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