“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:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: