Quinoa and Melon Salad

Quinoa and Melon Salad

1 review, 5 star(s). 100% would make again

Ready in 1 hour

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

Original recipe makes 4 Servings



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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Ready to serve.

Served on a bed of lettuce leaves.

Calories Per Serving: 360 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This dish keeps well in the refrigerator for up to two days. It is delightful on how summer days. [I posted this recipe.]
promfh 5y ago

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