This spicy curry dish offers plenty of iron and vitamin E. Quinoa is packed with carbs and complete proteins, so you're left happily stuffed and energized.

Ingredients:

2 limes
1 c dry quinoa
1 1/4 c water
3 Tbsp extra-virgin olive oil
1 1/4 tsp curry seasoning (such as Spice Islands)
3/4 tsp salt
1 package (10 oz) shredded carrots
1 c no-salt-added canned chickpeas (garbanzo beans), rinsed and drained
1 1/2 c thinly sliced scallions
1/4 c sliced almonds, toasted
1/4 c dried currants or golden raisins
3/8 tsp pepper
Directions:

Zest or finely grate one lime to produce 1 1/2 teaspoons zest, then juice both limes.
In a saucepan, combine 3 tablespoons lime juice, quinoa, water, 1 tablespoon olive oil, curry seasoning, 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.
Add carrots, chickpeas, scallions, almonds, and currants. Toss. 4. In a small bowl, combine remaining 3 tablespoons lime juice, zest, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 3/8 teaspoon pepper; whisk until well blended. Pour over quinoa mixture and toss. Divide evenly into four salad bowls. Makes four servings.
Nutrition Facts:

Per serving: 431 calories, 14 g fat (1.9 g saturated), 511 mg sodium, 60 g carbs, 10 g fiber, 17 g protein

Recipe Tip: If you can't find curry seasoning, make your own using 1 teaspoon of curry powder, 1/8 teaspoon of ground ginger, and 1/8 teaspoon of cinnamon.

Source

http://fitceleb.imnotobsessed.com/2008/07/15/lime-biryani-salad