California Golden Raisin, Quinoa and Melon Salad Recipe Video

Sandy makes an easy and tasty fruit salad with cantaloupe, quinoa, chorizo and golden raisins, perfect for summer luncheon or a party buffet.

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Servings4Cuisine
Interest Group, , , ,

Recipe Story

Summer is a time to celebrate the bounty of luscious fresh fruits. While we tend to think of them as a snack for eating out of hand or in desserts, one of the best ways to enjoy fruits is in salads.

California Golden Raisin, Quinoa and Melon Salad features fragrant cantaloupes, which are at their peak from June to September. This salad brings together a variety of flavors in perfect balance: the fruitiness of melon balls with the spicy and savory chorizo, the zest of sherry vinegar, and bursts of concentrated tangy-sweetness from golden raisins. Mint and green onions add freshness. And the South American grain-like quinoa is the perfect foil for the bright flavors and colors.

This salad makes a lovely main dish for a simple luncheon, accompanied by a baguette and a glass of wine, enjoyed on the deck under a sun umbrella. Or double or triple the recipe for a festive summer buffet.

Ingredients

 Extra virgin olive oil1⁄2 Teaspoon
 Spanish chorizo2 Ounce, halved and sliced crosswise into 1/4-inch thick half moons
 California golden raisins1⁄2 Cup (8 tbs)
 Sherry vinegar2 Tablespoon
 Light molasses1⁄2 Teaspoon
 Quinoa1 Cup (16 tbs), prepared, prepared quinoa
 Cantaloupe balls/Honeydew melon balls1⁄2 Cup (8 tbs)
 Chopped fresh mint1⁄2 Teaspoon
 Thinly sliced green onions2 Tablespoon

Nutrition Facts

Serving size

Calories 300 Calories from Fat 84

% Daily Value*

Total Fat 9 g14.4%

Saturated Fat 3.2 g15.9%

Trans Fat 0.5 g

Cholesterol 19 mg

Sodium 132 mg5.5%

Total Carbohydrates 48 g16%

Dietary Fiber 4.3 g17.2%

Sugars 14.5 g

Protein 8 g16.9%

Vitamin A 21.4% Vitamin C 19.4%

Calcium 4.4% Iron 15.3%

*Based on a 2000 Calorie diet

Directions

In a medium saucepan, heat oil over high heat and sauté chorizo until warm and fat begins to render. Add raisins, vinegar and light molasses; stir until bubbly and liquid is reduced a little. Pour into bowl; stir in quinoa, melon balls, mint and green onions. Serve immediately or chill and serve cold.
Makes 4 servings.
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