Sweet and Savory Quinoa and Papaya Salad
Recipe type: Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
his salad is so light and summery, right down to the chopped kiwis. I love preparing these types of grain based salads and using them as a mix-in with my daily greens. Just combine 1 serving of salad with 2 cups of greens and you have one mean meal. No extra dressing needed! Lightly adapted from: The Healthy Foodie
  • 1 cup quinoa, rinsed
  • 2 cups filtered water
  • ½ papaya, peeled, seeded and diced [reserve the seeds]
  • 2 kiwis, peeled and diced
  • ¼ cup raw pecans, chopped
  • 1 tablespoon raw pumpkin seeds
  • ¼ cup fresh parsley, chopped
  1. Place quinoa and water in small saucepan and bring to boil. Reduce heat, cover and simmer until all water is absorbed, about 10-15 minutes. Remove from heat and keep covered while you work away at the rest of your salad. You can cook quinoa ahead of time if you’d rather use it cold.
  2. While quinoa is cooking, prepare and mix all the ingredients of the salad in a large mixing bowl.
  3. In a food processor or blender, purée all the dressing ingredients until smooth.
  4. Combine salad fixings with quinoa and pour dressing over top. Stir to combine.
  5. You can serve immediately or allow to chill in the refrigerator for 2-3 hours. Store the leftovers in an airtight container. Will keep in the fridge for 3 days
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/08/quinoa-and-papaya-salad/