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

6 serv.

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

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App