Vegan Hawaiian Snack: Tropical Papaya Boats Stuffed with Coconut Quinoa Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 ripe papayas 1 cup uncooked quinoa 1 can (15 oz) coconut milk 1/2 teaspoon salt 1 cup cherry tomatoes, halved 1 cup cucumber, diced 1/2 red onion, finely chopped 1/4 cup fresh cilantro, chopped 1/2 cup roasted macadamia nuts, roughly chopped 1 tablespoon lime juice 1 teaspoon honey or agave syrup (optional)

Instructions

1. a. In a fine mesh strainer, rinse quinoa under cold water for 30 seconds. Drain well. b. In a medium saucepan, combine quinoa and coconut milk. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until the quinoa is cooked through and the liquid has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes. c. Fluff quinoa with a fork, then add salt, stirring to combine. Let cool slightly. d. In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, cilantro, and macadamia nuts. Gently toss until well combined. e. Add lime juice and honey or agave syrup (if using) to the salad. Taste and adjust seasoning as needed. Set aside. f. Carefully slice each papaya in half lengthwise, then remove the seeds and any excess fibrous material. g. Stuff each papaya boat with a generous portion of the coconut quinoa salad, mounding it slightly for visual appeal.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable experience for your taste buds. Experiment with different fruits or vegetables to create your own version of this tropical delight!

Notes

This recipe is perfect for vegans and can be easily adapted to suit various dietary restrictions. Enjoy this tropical snack year-round!