Ingredients for Quinoa Lime Biryani
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How to Make Quinoa Lime Biryani
- Zest two limes to yield 1 1/2 teaspoons lime zest. Juice both limes, yielding approximately 6 tablespoons of lime juice.
- In a medium saucepan, combine 3 tablespoons of lime juice, 1 cup quinoa, 1 ¾ cups water, 1 tablespoon olive oil, 1 tablespoon curry powder, and ½ teaspoon salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is translucent and the liquid is absorbed.
- Remove from heat and let cool slightly. Transfer the cooked quinoa to a large bowl.
- Add 1 cup chopped carrots, 1 cup chickpeas (canned, rinsed and drained), ½ cup chopped scallions, ½ cup slivered almonds, and ½ cup raisins to the bowl.
- Gently toss to combine.
- In a small bowl, whisk together 3 tablespoons lime juice, 1 ½ teaspoons lime zest, 2 tablespoons olive oil, ¼ teaspoon salt, and 3/8 teaspoon black pepper.
- Pour the dressing over the quinoa mixture.
- Toss gently to coat everything evenly. Serve warm or cold.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
44g
Fat
10g
Carbs
21g
