Quinoa with dried cranberries and pear sauté
2 servings
30 minutes
This refined dessert with quinoa, dried cranberries, and pear sauté combines a delicate texture, sweet tartness, and light spiciness. Quinoa, one of the oldest grains from South America, provides a nutritious base for the dish while ground cinnamon adds a warm, cozy aroma. The 'Bere Bosc' pear, known for its juiciness and rich flavor, caramelizes in maple syrup to achieve a gentle sweetness and appetizing golden hue. Almond flakes bring a crunchy note while dried cranberries add a soft tanginess that creates the perfect balance of flavors. This dish is ideal for a light breakfast or an exquisite dessert, filling the day with gentle and warming aromas. Each spoonful is a harmony of nature and culinary art.
1
Rinse the quinoa well.
- Quinoa: 0.5 glass
2
Mix quinoa, half a cup of water and half a cup of milk in a saucepan. Add ground cinnamon. Place over medium heat and bring to a boil. Slightly reduce the heat and cook for another 15 minutes, stirring until all the liquid evaporates. Add the remaining milk, almond flakes, dried cranberries and maple syrup. Stir and cook for a couple more minutes until thickened. Remove from heat, cover with a lid and set aside.
- Quinoa: 0.5 glass
- Milk: 1 glass
- Ground cinnamon: 0.3 teaspoon
- Toasted flaked almonds: 1 tablespoon
- Dried cranberries: 2 tablespoons
- Maple syrup: 2 tablespoons
3
Peel the pear and remove the seeds. Cut into 8 medium-thick longitudinal slices.
- Bosc pears: 1 piece
4
Heat the pan, add 1 tablespoon of olive oil, add the pear slices and fry over medium heat for about 5 minutes until soft and golden. Add 1 tablespoon of maple syrup and cook the pear for another minute, constantly drizzling and coating it with syrup. After the time is up, remove from heat.
- Extra virgin olive oil: 1 tablespoon
- Bosc pears: 1 piece
- Maple syrup: 2 tablespoons
5
Serve the cooked quinoa with pear sauté.
