Lime Biryani Salad

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This spicy curry dish offers plenty of iron and vitamin E. A great reason, other than margaritas, to spring for fresh limes: Their crisp tang pairs perfectly with spicy curry in this Indian-style salad. Quinoa is packed with carbs and complete proteins, so you're left happily stuffed--and energized.
2 limes (6 Tbsps lime juice)
1 cup dry quinoa
1 1/4 cup water
3 Tbsp extra-virgin olive oil
1 1/4 tsp curry seasoning (such as Spice Islands)
3/4 tsp salt
1 (10 oz) package shredded carrots
1 cup no-salt-added canned chickpeas (garbanzo beans), rinsed and drained
1 1/2 cup thinly slice scallions
1/4 cup slice almonds, toasted
1/4 cup dried currants or golden raisins
3/8 tsp pepper
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.
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.

Yields: 4 servings

Calories: 431
Total fat: 14g
Fiber: 10g
Sodium: 511mg
Meal   LunchCuisine   Indian
Dish   SaladMain Ingredient   Rice/Grains
Features   Vegetarian

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