Biryani salad with quinoa, chickpeas and curry-lime dressing

From Women’s Health, adapted by LKD

For boat: Cook quinoa in advance or at home; if cooking on the boat, make a spice packet at home. Makes a lot!

For quinoa

• 1 c dry quinoa, rinsed well and drained in fine-mesh strainer
• 1 1/2 c water
• 1 Tbs. olive oil
• 1/2 tsp. salt

Salad

• 1 package (10 oz) shredded carrots
• 1 15-oz can chickpeas, rinsed and drained
• 1 c thinly sliced scallions
• 1/2 c sliced almonds, toasted
• 1/2 c dried currants or golden raisins

Dressing

• 2-3 limes
• 2-3 Tbs. extra-virgin olive oil
• 2 tsp curry powder, divided
• 1/8 tsp. ground ginger
• 1/8 tsp ground cinnamon
• 1/2 tsp salt
• 3/8 tsp pepper

 

1. In a saucepan, combine quinoa, water, 1 tablespoon olive oil, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 15 to 20 minutes or until quinoa turns transparent and liquid is absorbed. Cool and place in a large bowl.
2. Add carrots, chickpeas, scallions, almonds, and currants. Toss.
3. In a small bowl, combine zest of one lime, juice of two limes, 2 tablespoons olive oil, curry powder, ginger, cinnamon, 1/2 teaspoon salt, and 3/8 teaspoon pepper; whisk until well blended. Pour over quinoa mixture and toss. Adjust seasoning as necessary and add more lime and oil as needed. Keeps well in the fridge for a couple days.