| Prep: 25 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 17g | 4g | 34g |
| sugars | fibre | protein | salt |
| 9g | 5g | 8g | 0.25g |
There’s something incredibly refreshing and invigorating about digging into a plate of Roasted Mouse Melon and Quinoa Salad. This vibrant dish, packed with protein-rich quinoa and a symphony of crunchy, succulent fruits including the delicate and subtly sweet mouse melons, has swiftly become a personal favorite – and with good reason.
Paying Tribute to My California Roots
Growing up in California’s sunny valleys undoubtedly played a significant role in shaping my palate and food preferences. The bounty of fresh produce that we are spoilt with here on the West Coast means there’s always an opportunity to experiment and innovate. This salad pays tribute to my roots, underscoring the freshness and natural goodness of the region’s bounty. It also mirrors my cooking style: a harmonious blend of health-conscious choices that don’t compromise on comfort or taste.
The Perfect Fusion of Taste, Texture, and Nutrition
The Roasted Mouse Melon and Quinoa Salad strikes the perfect balance between taste and nutrition. (A boon of health benefits, including high protein content and all nine essential amino acids, are locked within those humble quinoa grains.) The sweetness of apples, the crunch of cucumbers, and the tart undertone from dried cranberries create a lovely contrast of flavors and textures. The mint and basil leaves add a refreshing note that lifts the entire dish.
But what truly sets this salad apart are the mouse melons. Also known as Mexican sour gherkins, these tiny fruits add a burst of sweetness and a delightful crunch. They’re somewhat of a revelation and are what give this salad its unique identity.
An Ideal Complement to Your Main Course
This Roasted Mouse Melon and Quinoa Salad doesn’t just shine as a standalone dish. It’s also wonderfully versatile, serving as the perfect complement to a host of main meals. Pair it with grilled salmon or a juicy roast chicken. It would even work splendidly paired with a hearty vegetarian lasagna. There’s rarely an occasion this salad doesn’t fit effortlessly into – from everyday lunches to dinner parties and everything in between.
Health, taste, and versatility – the Roasted Mouse Melon and Quinoa Salad indeed checks all the right boxes for me. It embraces the very essence of what I believe food should always be about: nourishing the body while delighting the senses. So go on, give this recipe a try. It just might become your new favorite too!
What You’ll Need
- 1.5 cups of quinoa
- 3 cups of water
- 2 tablespoons of olive oil
- 2 cups of mouse melons, halved
- 1 large apple, diced
- 1 cup of chopped cucumber
- 1/2 cup of dried cranberries
- 1/3 cup of fresh mint leaves, chopped
- 1/4 cup of fresh basil leaves, chopped
- 1/2 cup of crumbled feta cheese
- Salt and pepper to taste
- For the dressing:
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- 1 tablespoon of honey
- 1 small clove of garlic, minced
- Salt and pepper to taste
Method
Step One
Start by cooking the quinoa. In a large saucepan, combine 1.5 cups of quinoa and 3 cups of water. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let the quinoa simmer for 15 minutes. After it’s cooked, remove it from the heat and let it cool.
Step Two
While the quinoa is cooking, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss your halved mouse melons in 2 tablespoons of olive oil, then spread them out on a baking sheet. Roast the melons in the oven for about 15 minutes, or until they’re lightly browned and crispy. Once done, set them aside to cool.
Step Three
While the mouse melons are roasting, prepare the other salad ingredients. Dice 1 large apple and chop 1 cup of cucumber. Also, chop up your fresh mint leaves and basil leaves, and crumble the feta cheese if it’s not already crumbled.
Step Four
Once the quinoa and mouse melons have cooled, combine them in a large salad bowl. Add the diced apple, chopped cucumber, dried cranberries, chopped mint leaves, chopped basil leaves, and crumbled feta cheese. Toss everything together until it’s well mixed.
Step Five
Finally, prepare the dressing. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of honey, and the minced garlic. Season the dressing with salt and pepper to taste. Drizzle the dressing over the salad and toss again to combine.
Enjoy your Roasted Mouse Melon and Quinoa Salad!
