Tropical Quinoa (Ww)

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)

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  cups water
• 1  cup quinoa, rinsed
• 2  teaspoons olive oil
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  papaya, peeled, seeded and diced
• 1  red bell pepper, diced
• 2  scallions, sliced
• 2  tablespoons cilantro, chopped
• 1  tablespoon  rice wine vinegar
• 1⁄2 teaspoon orange zest, grated

Directions

1. 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.
2. Fluff the quinoa with a fork and then transfer to a salad bowl.
3. Add the remaining ingredients (papaya - grated orange peel); toss.