{"id":6808,"date":"2011-08-23T23:58:41","date_gmt":"2011-08-24T03:58:41","guid":{"rendered":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/?p=6808"},"modified":"2019-08-22T23:20:35","modified_gmt":"2019-08-23T03:20:35","slug":"cook-in-the-moment-charentais-melon-with-spiced-quinoa-yogurt-and-pistachio","status":"publish","type":"post","link":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/cook-in-the-moment-charentais-melon-with-spiced-quinoa-yogurt-and-pistachio\/","title":{"rendered":"Charentais Melon with Spiced Quinoa, Yogurt, and Pistachio"},"content":{"rendered":"
\"Charentais<\/a>

Charentais Melon with Spiced Quinoa, Yogurt, and Pistachio (c)2011 LaDomestique.com<\/p><\/div>\n

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 cr\u00e8me de la cr\u00e8me 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.<\/p>\n

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<\/em> 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.<\/p>\n

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).<\/p>\n

Charentais Melon with Spiced Quinoa, Yogurt, and Pistachio<\/h4>\n

serves 2<\/em><\/p>\n

1 3\/4 cups water
\n6 green cardamom pods, lightly crushed
\n1 cinnamon stick
\n1 cup quinoa, rinsed
\n1 tablespoon unsalted butter
\nsalt
\n1\/8 teaspoon orange flower water
\n1 Charentais melon, halved, seeds scooped out
\n1 seven ounce container of Greek yogurt
\n1\/4 cup roasted pistachios, shelled and crushed
\nmint leaves
\nhoney<\/p><\/blockquote>\n

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.<\/p>\n

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!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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 cr\u00e8me de la cr\u00e8me of melons. My good friend Carolyn brought me a Charentais from our […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":""},"categories":[222,181,93,92,239],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/6808"}],"collection":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/comments?post=6808"}],"version-history":[{"count":1,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/6808\/revisions"}],"predecessor-version":[{"id":18601,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/6808\/revisions\/18601"}],"wp:attachment":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/media?parent=6808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/categories?post=6808"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/tags?post=6808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}