Lime Biryani Salad

I have recently become mildly obsessed with quoina. I came across this recipe for Lime Biryani Salad in Women’s Health magazine. It is a light, healthy salad. I made a batch last night, it definitely tastes better the next day after the flavors have had a chance to mellow and mingle.

The dressing is a bit tart, but the currants add the perfect sweetness, and the almonds add a nice crunch. Even if you think you don’t like curry – give it a try, you might be surprised.

This recipe is great for summer because it involves no stove top or oven cooking – you can make the quinoa in a cooker (follow directions for rice – you might want to stop it cooking a bit early) and the rest of the ingredients are raw or canned.

Lime Biryani Salad

Spicy curry salad highlights the goodness of quinoa and chickpeas. Add in any extra veggies you might have.

Make 5-6 servings

Ingredients

• 2 limes
• 3-4 Tbsp extra-virgin olive oil
• 1 1/2 tsp curry seasoning
• salt and pepper
• 3/4 tsp cayenne
• 1 3/4 c dry quinoa
• 1/2 package (10 oz) shredded carrots
• 1 15oz can chickpeas (garbanzo beans), rinsed and drained
• 1 bunch thinly sliced scallions
• 1/4 c dried currants
• 1/4 c sliced almonds, toasted
• Optional: diced zucchini, red pepper, other veggies

Preparation

1. Cook quinoa according to package directions, or in a rice cooker
2. Chop any additional veggies you might add, add to large bowl with carrots, chickpeas, green onions and currants.
3. Mix cooked quinoa with vegetables
4. In your blender bottle, combine juice from limes (about 3 tablespoons), olive oil, curry powder, cayenne, salt and pepper; shake until well blended. Pour over quinoa mixture and toss.
5. Top with almonds just before serving