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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (182g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 62.1mg||2 %|
|Potassium 867.3mg||23 %|
|Total Carbohydrate 75.6g||22 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 68.9g|
|Protein 10.1g||14 %|
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Calories per serving: 360
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