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.