Charentais Melon with Spiced Quinoa, Yogurt, and Pistachio (c)2011 LaDomestique.com

Sometimes the simplest pleasure is the greatest luxury. A perfectly ripe, heavily perfumed melon with syrupy sweet nectar is something to appreciate. Have you ever tried the Charentais melon? It’s a cantaloupe from France with a reputation as the crème de la crème of melons. My good friend Carolyn brought me a Charentais from our local farmers market recently- what a gift! Its skin was smooth and pale green with beige undertones and dark green vertical stripes. I could easily hold the Charentais in the palm of my hand. It didn’t take long for a sweet, heady fragrance to fill the kitchen. Such a lovely piece of fruit deserves a starring role at the breakfast table.

Slice the Charentais melon in half and you’ll find brilliant orange flesh dripping with juice. In the recipe Charentais Melon with Spiced Quinoa, Yogurt, and Pistachio I’ve scooped out the seeds and filled the melon with a Middle Eastern inspired mixture. The quick-cooking quinoa is infused with cinnamon, cardamom, and orange flower water then spooned into the center of the Charentais melon. Top with a dollop of tangy Greek yogurt, a sprinkling of crushed pistachio and mint, and finish with a drizzle of honey.

This breakfast serves two, with about two cups quinoa left over. You can use the leftover quinoa for breakfasts throughout the week or serve it as a side dish with grilled/roasted meat. Though I’ve photographed the melon on a plate, it’s probably easier to eat served in a bowl (lots of juices).

Charentais Melon with Spiced Quinoa, Yogurt, and Pistachio

serves 2

1 3/4 cups water
6 green cardamom pods, lightly crushed
1 cinnamon stick
1 cup quinoa, rinsed
1 tablespoon unsalted butter
salt
1/8 teaspoon orange flower water
1 Charentais melon, halved, seeds scooped out
1 seven ounce container of Greek yogurt
1/4 cup roasted pistachios, shelled and crushed
mint leaves
honey

In a small pot, bring the water to a boil. Add cardamom pods, cinnamon stick, and quinoa. Simmer and cover for 10-20 minutes until tender. Once it’s finished cooking, fluff the quinoa with a fork and toss in the butter and a pinch of salt. Stir in orange flower water.

Stuff the melons: Fill the hollowed out melon halves with quinoa. Top the quinoa with a good dollop of Greek yogurt. Sprinkle with pistachios and mint leaves. Drizzle with honey and enjoy!