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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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) 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.
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