Lime Biryani Salad

[kirra]

Lime Biryani Salad

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.

Igredients:

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

Preparation:

Zest or finely grate one lime to produce 1 1/2 teaspoons zest, then juice both limes.

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.
Add carrots, chickpeas, scallions, almonds, and currants. Toss.

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.

Nutritional Info:
Per serving: 431 calories
14 g fat (1.9 g saturated)
511 mg sodium
60 g carbs
10 g fiber
17 g protein

Note: 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.