Quinoa, Melon, Chorizo And Raisins Make A Simply Delicious Salad
|Extra virgin olive oil||1⁄2 Teaspoon|
|Spanish chorizo||2 Ounce, halved and sliced crosswise into 1/4-inch thick half moons|
|California golden raisins||1⁄2 Cup (8 tbs)|
|Sherry vinegar||2 Tablespoon|
|Light molasses||1⁄2 Teaspoon|
|Quinoa||1 Cup (16 tbs), prepared, cooked according to package directions|
|Cantaloupe melon balls/Honeydew melon balls||1⁄2 Cup (8 tbs)|
|Chopped fresh mint||1⁄2 Teaspoon|
|Thinly sliced green onions||2 Tablespoon|
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.
Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.