Quinoa Salad With Curry-Lime Vinaigrette

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Patent and the Pantry


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2 cups cooked quinoa

2 carrots

1 small zucchini

3 green onions

1/2 cup currants

1/4 cup pine nuts, toasted

1 cup chickpeas, rinsed and drained

zest and juice of one lime

1/2 teaspoon salt

1/2 teaspoon curry powder

1/4 teaspoon dried ginger

1/4 teaspoon cinnamon

1 tablespoon honey

1/4 cup oil (I used olive because it’s what I had. Any veg oil will be great)

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