Stuffed melon recipe with quinoa, beef, and feta.

Clean and cut the melon in half. Remove the seeds and keep the flesh. Cut it into cubes.

Place the two hollowed-out melon halves in the oven at 180°C for about 10-15 minutes to draw out the excess water, then remove the water.

Cook the quinoa for 15 minutes in three times its volume of boiling water.

Slice the onion and garlic, sauté in a pan with a drizzle of olive oil.

Add the ground beef, then the diced melon flesh, then the halved cherry tomatoes, followed by the drained quinoa. Cook while stirring, adding salt and pepper.

Cut the feta into cubes.

Fill the hollowed melon halves with the filling. Alternate a layer of filling, add some cubes of feta, then add more filling. Save a few cubes for the top. Keep the remaining filling in the fridge; it's delicious on its own!

Bake for 20 minutes at 180°C, the cheese should be roasted.

To finish, add a few fresh mint leaves and enjoy!