Diet Mail - Diet Mail - July 2014, Childhood Obesity | Page 12

RECIPE OF THE MONTH: CURRY SALAD - LIME BIRYANI
This recipe is a rich source of Iron and Vitamin E

Preparation time- 30 min
No. of Servings: 4

PREPARATION:

1. In a saucepan, combine 3 tablespoons lime juice, quinoa, water, 1 tablespoon
Ingredients:
olive oil, curry seasoning, and 1/2 teaspoon salt. Bring to a boil; reduce heat,
· 2 limes
cover, and simmer for 15 to 20 minutes or until quinoa turns transparent and
· 1 katori dry quinoa
liquid is absorbed. Cool and place in a large bowl.
· 1 1/4 c water
2. Add carrots, chickpeas, almonds, and currants. Toss.
· 3 Tbsp extra-virgin olive oil
· 1 1/4 tsp curry seasoning (such 3. In a small bowl, combine remaining 3 tablespoons lime juice, zest,
as Spice Islands)
remaining 2 tablespoons oil, 1/4 teaspoon salt, and 3/8 teaspoon pepper;
· 3/4 tsp salt
whisk until well blended. Pour over quinoa mixture and toss.
· shredded carrots
4. Divide evenly into four salad bowls.
· 1 c no-salt-added canned
chickpeas, rinsed and drained Nutrition Facts:
· 1/4 c sliced almonds, toasted
Energy: 431 calories
Carbohydrates: 60gms
· 1/4 c dried currants or golden
Protein 17gms
Fibre: 10gm
raisins
Fat: 14 g fat (1.9 g saturated)
· 3/8 tsp pepper
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