Charentais Melon with Spiced Quinoa, Yogurt, and Pistachio

Author Notes

Sometimes the simplest pleasure is the greatest luxury. A perfectly ripe, heavily perfumed melon with syrupy sweet nectar is something to appreciate. The Charentais melon is a cantaloupe from France with a reputation as the crème de la crème of melons.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. Here I’ve scooped out the seeds and filled the melon with a Middle Eastern inspired quinoa mixture. 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).
—la domestique