Quinoa Lime Biryani

From Womens Health magazine. Reading through my magazine came across a number of summer salad recipes and they all looked great. I was inspired to make this and the Black Bean Mozarella salad tonight. Doubled the recipes to last for the week. Posted them here so I don't lose them.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  limes
• 1  cup quinoa
• 1 1⁄4 cups water
• 3  tablespoons olive oil
• 1 1⁄4 teaspoons curry
• 3⁄4 teaspoon salt
• 1 (10 ounce) package  shredded carrots
• 1  cup chickpeas
• 1 1⁄2 cups  sliced scallions
• 1⁄4 cup  sliced almonds, toasted
• 1⁄4 cup currants or 1⁄4 cup raisins
• 3⁄8 teaspoon pepper

Directions

1. Zest lime to produce 1 1/2 tsp zest and then juice both limes.
2. 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.
3. Add carrots, chickpeas, scallions, almonds and raisins. Toss.
4. 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.