Curry Lime Quinoa

Sarah in New York sent me this amazing cool and zesty curry recipe. Eight ingredients! I made a few slight alterations to match what I had on hand: mixed red and white quinoa, chopped raw almonds instead of toasted sliced ones, and red instead of golden raisins.

Not uncommonly, I'm slightly allergic to sulfur dioxide, a preservative used in golden raisins to prevent browning. (Ever start coughing after eating dried apricots or golden raisins? You may be too.) Red raisins are a single-ingredient food and they fulfill their role as sweet little chewies in this curry just fine.

I spent my last two ingredients on fresh sliced cucumber and strawberries. What an awesome dinner!

Thanks for the recipe Sarah. As an aside, I love getting TIP reader recipes in my mailbox. Please keep them coming to 10ingredientproject@gmail.com.

8-Ingredient Curry Lime Quinoa
Total Kitchen Time: 30 minutes. Serves 4.

1 cup dry quinoa
1 can chickpeas, rinsed and drained
1/4 cup almonds, chopped
1/4 cup raisins
2-3 scallions, diced
juice from 2-3 limes plus zest from 1 lime
2 grated carrots
3 Tbls. extra virgin olive oil

Free Spice Blend:
1 tsp. curry powder
1/8 tsp. ground cinnamon
1/8 tsp ground ginger (or 1/2 tsp. grated fresh)

In a medium covered saucepan, bring quinoa to simmer with two cups of water, half the lime juice and all the spices.

Combine all remaining ingredients in a large mixing bowl.

Once quinoa has absorbed most water and the grains are translucent (about 15 minutes) add quinoa to bowl of remaining ingredients and stir. Serve slightly warm, room temperature or cold.