1. Toast almond slivers 8 min at 350°F.
2. Zest one lime and juice both limes.
3. Combine quinoa, water, 2 T lime juice, 1 T oil, curry and salt in a saucepan. Bring to a boil, cover and simmer 15 min.  Cool.
4. Combine cooled quinoa, carrots, scallions, almonds, lentils and drained currants and mix.
5. Add the remaining lime juice, zest and 2 T oil to the salad and toss.
6. Taste, add salt or honey to taste.

*substitute chickpeas or other beans for lentils