1 (283.49 g) package
sliced almonds, toasted
59.14 ml currants or 59.14 ml
- Zest lime to produce 1 1/2 tsp zest and then juice both limes.
- In a saucepan combine 3 tablespoons lime juice, quinoa, water, 1 tablespoon olive oil, curry and 1/2 teaspoon salt. Boil, reduce heat, cover and simmer for 15 - 20 min until quinoa turns transparent and liquid is absorbed. Cool and place in large bowl.
- Add carrots, chickpeas, scallions, almonds and raisins. Toss.
- In a small bowl combine 3 Tablespoons lime juice, zest, 2 tablespoons oil, 1/4 teaspoon salt, and 3/8 teaspoon pepper. Whisk until blended and pour over quinoa. Toss.