A vibrant and refreshing quinoa salad featuring tropical fruits and a hint of citrus, perfect for a light meal or side dish.
Combine the quinoa, water, olive oil, salt, and pepper in a saucepan.
Rinse the quinoa under cold water before cooking to remove any bitterness.
Bring the mixture to a boil, then reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed.
Avoid lifting the lid during cooking to ensure even steaming.
Fluff the cooked quinoa with a fork and transfer it to a salad bowl to cool slightly.
Letting the quinoa cool prevents the vegetables from wilting when mixed.
Dice the papaya and red bell pepper, and slice the scallions thinly.
Ensure uniform sizes for even distribution of flavors.
Add the diced papaya, bell pepper, scallions, cilantro, and orange zest to the quinoa. Toss gently to combine.
Toss gently to avoid mashing the papaya.
Serve the salad chilled or at room temperature, garnished with additional cilantro if desired.
This salad pairs well with a light vinaigrette or as is for a fresh taste.
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