Directions:Thinly slice the chayote squash and set aside. Heat olive oil in a pan and add squash. Sauté until golden brown and softened. Remove watercress from the thick stems and chop lightly. Slice the passion fruit down the middle and remove edible seeds with a spoon. Cook quinoa cup according to package directions. Combine passion fruit, cooked quinoa, watercress, and sautéed chayote squash. Enjoy!
Delicious Moroccan Style Recipe using our Harissa Red Pepper Quinoa cup, Holic's amazing dressings ( both Tahini and Honey Allepo) and Atoria's Flatbreads along with a fresh fennel and cucumber salad!