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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 ? 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 (? cup) servings.
This dish keeps well in the refrigerator for up to two days. It is delightful on how summer days.
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