• 1/2 Teaspoon extra virgin olive oil
  • 2 Ounces Spanish chorizo, halved and sliced crosswise into 1/4-inch thick half moons
  • 1/2 Cup California golden raisins
  • 2 Tablespoons sherry vinegar
  • 1/2 Teaspoon light molasses
  • 1 Cup prepared quinoa
  • 1/2 Cup cantaloupe or honeydew melon balls
  • 11/2 Teaspoons chopped fresh mint
  • 2 Tablespoons thinly sliced green onions


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.

Nutrition Facts Per Serving

Calories 240 (Calories from Fat 28%); Total Fat 8 ( Saturated Fat 2.5; Trans Fat 0; ); Cholesterol 10; Sodium 190; Potassium 501; Total Carbohydrate 37; Dietary Fiber 3; Sugars 15; Protein 8; Calcium 36; Iron 3;

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