How to make it

  • Zest or finely grate one lime to produce 1 1/2 ts;p zest, then juice both limes
  • In a saucepan, combine 3 tbsp lime juice, quinoa, water, 1 tbsp olive oil, curry seasoning, and 1/2 tsp 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 tbsp lime juice, zest, and remaining 2 tbsp oil, 1/4 tsp salt, and 3/8 tsp pepper; whisk until well blended. Pour over quinoa mixture and toss. Divide evenly into four salad bowls.

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