Delectable Polynesian Stuffed Papaya Boats with Quinoa and Grilled Vegetables

Allergens

None

Ingredients

• 2 large ripe papayas
• 1 cup uncooked quinoa
• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 1 yellow squash
• 1 small red onion
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 lime, juiced

Instructions

1. Preheat the grill to medium heat.
2. Cut the papayas in half lengthwise and remove seeds. Set aside.
3. In a small saucepan, bring 2 cups of water to a boil. Add quinoa and cook for 15 minutes or until tender. Drain and set aside.
4. Slice bell peppers, zucchini, squash, and red onion into thin strips. Place them in a bowl, drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
5. Grill vegetables for 3 4 minutes per side or until tender but still firm. Remove from grill and let cool slightly.
6. In a large bowl, combine cooked quinoa, grilled vegetables, cilantro, lime juice, salt, and pepper to taste. Mix well.
7. Fill each papaya half with the quinoa mixture, pressing down gently to pack it in.
8. Serve immediately, garnished with additional cilantro leaves if desired.

Chef’s Insight

The combination of quinoa and grilled vegetables offers a perfect balance of textures and flavors.

Notes

Feel free to add additional herbs or spices to the quinoa mixture to suit your preferences.