Pear & Vanilla Quinoa Porridge

📝 Ingredients

• 100 g quinoa
• 400 ml semi-skimmed milk + 100 ml water
• ½ tsp vanilla extract + ½ tsp ground cinnamon
• 2 pears (about 180 g each)
• 5 g unsalted butter
• 1 tbsp honey
• 150 g plain skyr
• 20 g walnut halves

🍴 Utensils

• Fine sieve
• Saucepan with lid
• Frying pan
• Wooden spoon
• 2 jars

📖 Steps

1. Tip the quinoa into a fine sieve and rinse under cold water for 30 seconds, rubbing it between your fingers: this removes the saponin, which gives it a bitter taste. Drain well.
2. Put the quinoa in a saucepan with the milk, water, vanilla and cinnamon. Bring to a simmer over a medium heat, keeping a close eye on it, as milk rises and boils over very quickly.
3. Reduce to a low heat, cover with the lid slightly ajar and cook for 18 to 20 minutes, stirring every 3 or 4 minutes, until the grains are translucent, surrounded by a little white thread, and the mixture is creamy. Off the heat, stir in half the honey.
4. Meanwhile, wash the pears, cut them into quarters, remove the core and seeds, then cut into 1.5 cm dice without peeling. Roughly chop the walnut halves with a knife.
5. Melt the butter in a frying pan over a medium heat, add the pears and cook for 5 to 6 minutes, stirring occasionally, until golden and tender. Add the rest of the honey and leave to caramelise for 1 minute.
6. To prepare ahead, divide the porridge between 2 jars, leave to cool slightly, seal and refrigerate (3 days maximum), with the pears in a separate container. In the morning, add a splash of water and reheat for 1 minute in the microwave, stirring halfway through.
7. Serve the porridge hot, topped with a generous spoonful of well-chilled skyr, the pan-fried pears and the chopped walnuts. The contrast between hot and cold is what makes this bowl so appealing.