Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.69 Kcal (1791 kJ) | ||
| Calories from fat | 177.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.77g | 30% | |
|---|---|---|---|
| Sodium | 553.81mg | 23% | |
| Potassium | 668.78mg | 14% | |
| Total Carbs | 54.03g | 18% | |
| Sugars | 10.33g | 41% | |
| Dietary Fiber | 10.34g | 41% | |
| Protein | 13.14g | 26% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.8mg | 27% | |
| Calcium | 120.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 160.45 Kcal (672 kJ) | ||
| Calories from fat | 66.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 30% | |
|---|---|---|---|
| Sodium | 207.76mg | 23% | |
| Potassium | 250.89mg | 14% | |
| Total Carbs | 20.27g | 18% | |
| Sugars | 3.87g | 41% | |
| Dietary Fiber | 3.88g | 41% | |
| Protein | 4.93g | 26% | |
| Vitamin C | 6.8mg | 30% | |
| Iron | 1.8mg | 27% | |
| Calcium | 45.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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