Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer to a large bowl.
Add water, lime juice, curry, cumin, salt, and pepper to the pan and bring to a boil. Stir in the quinoa. Remove from heat, cover, and let stand 5 minutes. Fluff with fork.
Add the quinoa and carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 83 (35%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 252.1mg||9 %|
|Potassium 627.4mg||17 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 27.3g|
|Protein 8.4g||12 %|
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Calories per serving: 239
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