Instructions
Follow the steps and taste along the way.
Rinse the quinoa
Tip the quinoa into a fine-mesh sieve and rinse it under cold water for about 30 seconds. Let it drain. This will reduce its natural bitterness.
Cook the creamy quinoa
In a saucepan, bring the milk, water, and salt to a boil over medium-low heat. Add the quinoa, stir, and simmer uncovered for 15 minutes, stirring occasionally so it doesn't stick. Remove from the heat, stir in the orange zest, and leave to stand for 3 minutes. The grains should be tender but still hold their shape.
Sauté the pears
While the quinoa cooks, cut the pears into approximately 1.5 cm cubes. Melt the butter in a frying pan, add the pears, and cook over medium-high heat for 4 minutes, stirring once or twice so they turn golden at the edges without falling apart.
Finish the fruit sauce and toast the seeds
Add the honey, orange juice, and cinnamon to the pears. Stir and cook for 2 to 3 minutes, until the juice has reduced slightly to a glossy syrup. Remove the pears from the heat. Toast the sunflower seeds in a small dry pan for 2 minutes, shaking the pan from time to time; remove from the heat as soon as they become fragrant and lightly golden.
Divide into bowls
Divide the warm quinoa between two bowls. Top with the pears and all the syrup from the pan, add 50 g of cold yogurt to each bowl, and sprinkle with the toasted seeds. Serve immediately while the quinoa is warm and the seeds are crunchy.
