For the Hungry Crew


We made this in short order for a party on another boat over the weekend and it was a hit!

Quinoa Lime Biryani


2 limes

1 cup quinoa (or cous cous)

1 1/4 cups water

3 tablespoons olive oil

1 1/4 teaspoons curry

3/4 teaspoon salt

1 (10 ounce) packages shredded carrots

1 cup chickpeas

1 1/2 cups sliced scallions

1/4 cup sliced almonds, toasted

1/4 cup currants or 1/4 cup raisins

3/8 teaspoon pepper


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.

Courtesy of

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