Quinoa Lime Biryani

Some things are made to eat in the summer. On those extra-hot days.
Those days when I could open a hot yoga studio in my apartment.
(Definitely good incentive to get my butt off the couch and go swimming!)

Back to summer food.
I want meals that are healthy and refreshing.
And that don’t require 3 hours on my gas stove. You know, the one that makes the heat even worse!

Smoothies, sandwiches.
Popsicles made with yogurt or juice.
Salads. All kinds of salads.

There is so much you can do with the word salad. Salads does not equal vegetables. It can be fruit, rice, eggs, nuts, beans…
And quinoa, like the one I’m sharing with you today. Yes, it requires cooking the quinoa. Turning on the gas stove. But a stove on low for 15 minutes is not that bad.
On the other hand, boiling pasta on high for 15 minutes is horrible. Believe me, I know. I had the great idea of doing it tonight…

Adaptation of “Lime Biryani”, Women’s Health Flat-Belly Fitness Guide, 2010

Print recipe

Ingredients:

• 2 limes
• 1 cup dry quinoa
• 1 1/4 cup water
• 2 1/2 tbsp olive oil
• 1 tsp hot curry powder
• 1/8 tsp ground cinnamon
• 1/8 tsp ground ginger
• 3/4 tsp fine sea salt
• 1/4 cup sliced almonds
• 1 can (15 oz) chickpeas, rinsed and drained
• 1/2 bunch scallions, thinly sliced
• 1 large (or 2 small-medium) carrot, grated on the medium grating surface
• 1/4 cup dried currants
• Black pepper to taste

Directions: Juice one lime. In a saucepan, combine the lime juice, quinoa, water, 1/2 tbsp olive oil, spices and 1/2 tsp salt. Bring to a boil, reduce heat, stir, cover and simmer for 15 to 20 minutes, until all the liquid is absorbed. Transfer to a large bowl and let cool.
In a skillet over medium heat, toast the sliced almonds until golden.
When the quinoa is at room temperature, toss in carrots, chickpeas, scallions, almonds and currants.
Zest and juice the second lime. In a small bowl, combine the zest and juice with the remaining 2 tbsp oil, 1/4 tsp salt and pepper to taste. Pour on the quinoa and toss.
You can make the salad 1-2 day(s) in advance.

Serves 4

This salad has everything I look for in a hot weather main dish. It is refreshing thanks to the lime juice, flavorful thanks to the spices and filling thanks to the tons of protein and fiber delivered by all the healthy ingredients. Quinoa and chickpeas are perfect for filling you up without giving you a post-lunch energy crash!

The flavors are perfect: spicy curry, sour lime, sweet currants and salty hum… salt.  There is also a nice combination of textures in there!
I actually made it last year, before I started blogging and found it in my things last week. I made a double batch for a beach picnic and it was perfect!