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.
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