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
-
- Cook quinoa according to package directions, or in a rice cooker
- Chop any additional veggies you might add, add to large bowl with carrots, chickpeas, green onions and currants.
- Mix cooked quinoa with vegetables
- 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.
- Top with almonds just before serving