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