| Servings | serves |
Ingredients
- 2 Lime
- 1 cup Quinoa
- 1 ¼ cup Water
- 3 tablespoons Extra Virgin Olive Oil
- 1 ¼ teaspoons Curry Powder
- ¾ teaspoon Salt
- 285 grams Carrots shredded
- 1 cup Chickpeas Unsalted Tinned, rinsed and drained
- 1 ½ cups Spring Onions thinly sliced
- ¼ cup Sliced Almonds toasted
- ¼ cup Sultanas
- ½ teaspoon Pepper
Ingredients
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Instructions
- Finely grate one lime for 1½ tsp zest, then juice both limes.
- In a saucepan, combine 3 tbs lime juice, quinoa, water, 1 tbs olive oil, curry powder, and ½ tsp salt and bring to a boil.
- Reduce heat, cover and simmer for 15 to 20 minutes or until quinoa is transparent and liquid is absorbed. Cool and transfer to a large bowl.
- Add carrots, chickpeas, onions, almonds and sultanas. Toss.
- In a bowl, combine remaining lime juice, zest, remaining oil, ¼ tsp salt and ½ tsp pepper. Whisk well to blend. Pour over quinoa mixture and toss. Divide evenly into four bowls.
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