Luscious raisins blended with an ancient grain and melons for a surprising tasty salad.
3 tablespoons Cider vinegar
1/2 teaspoon Light molasses; – or honey
2 drops Tabasco sauce; – or your favorite hot sauce
1/2 cup raisins; – or other dried fruit
1 cup Quinoa; – uncooked
1 tablespoon fresh mint leaves; – Chopped, to taste
2 tablespoons green onions; – Thinly sliced
1 pinch kosher salt; – to taste
1/2 medium Cantaloupe; – or honeydew melon
4 sprigs Fresh mint leaves; – for garnish
Add vinegar, light molasses, and hot sauce in a medium bowl; stir until mixed. Add raisins or fruit bits. Allow to soak for 30 minutes
Add the quinoa to 2 cups hot water and bring to a boil over medium heat. Reduce heat, cover, and allow to simmer for about 15 minutes until cooked to a tender, but not mushy, consistancy. Remove from heat, uncover, fluff with a fork and allow it to cool.
Scoop out balls for chunks from melon until you have about a cup of melon balls
Mix the raisins and 1 cup of the soaking liquid, mint, and green onions into the cooled quinoa. Fluff again to keep it from clumping. Taste it and add additional soaking liquid if desired. There should be a tandy-sweet taste with only a trace of the hot sauce. A pinch of salt will help bring out the flavors.
Gently fold in the melon balls.
Serve immediately or chill and serve cold. Garnish with a mint sprig if desired.
Makes about 4 (1 cup) servings.
Notes
This dish keeps well in the refrigerator for up to two days. It is delightful on how summer days.