Prep 15 mins
Cook 25 mins
This was delicious as a side with fish (tilapia with peanut-coconut sauce), but I think it will also be wonderful with chicken. Although my non-weight watchers family members enjoyed this too, if you are following the WW flex plan this is 3 points/serving but this is also a Core Food. Recipe source: WW Magazine (January 2008)
- In a saucepan bring the water and the next 4 ingredients (quinoa - pepper) to a boil. Reduce heat and simmer, covered for 20 minutes or until tender. Drain.
- Fluff the quinoa with a fork and then transfer to a salad bowl.
- Add the remaining ingredients (papaya - grated orange peel); toss.
I really liked this way of serving quinoa. The papaya was a great addition, despite sounding weird. I toasted my quinoa for about 15 minutes before cooking, which gave the salad a nice nutty flavor. Served with fried shrimp.
I have made Quinoa many different ways. But this way might just be my favorite. I couldn't find fresh Papaya at my grocery, so I bought dehydrated Papaya, chopped it up real fine and then soaked it in pineapple juice to rehydrate it. Served this as a side dish along side some Chicken & Vegetable Kabobs
Tried this today and I just want to thank you Ellie_ it was delish!! I have recently learned to love papaya and this was awesome. I omitted the rice wine vinegar (didn't have any) and it was still amazing. Thanks. I will keep this recipe 4ever.