007 / 100 · Slow Morning Comforts

Pear-Walnut Breakfast Quinoa

4 bowls Active 15 min Total 35 min

Quinoa makes a breakfast bowl with a light, separate texture instead of the softness of oats. A diced pear cooks with the grain, while fresh pear slices and toasted walnuts finish each serving. Milk and maple syrup round out the bowl without drowning its nutty character. Use ripe but firm pears: they should soften in the saucepan while keeping small recognizable pieces. The finished porridge is spoonable, with a little warm milk settling between the grains.

Jump to the ingredients

Breakfast quinoa with fresh pear slices and toasted walnuts in a lavender bowl.

Rinse first, then simmer gently

A fine-mesh sieve is important because quinoa grains slip through a standard colander. Rinsing removes surface bitterness that would be particularly noticeable in this mild breakfast. Bring the water and quinoa to a simmer before adding the milk; this gives the grains a head start and reduces the chance of scorching. Once milk is in the pan, stir along the bottom occasionally and keep the bubbles small. The tiny curved germ around each grain is a useful sign that it is opening.

Two textures from one fruit

Cooked pear becomes sweet and tender, but a little fresh pear on top keeps the bowl from feeling uniformly soft. Cut those final slices just before serving so they stay pale. Toast the walnuts only until they smell nutty and become a shade darker; deep brown pieces can taste bitter. For make-ahead breakfasts, keep the nuts separate until eating, then use a splash of milk to loosen the chilled quinoa as it reheats.

Ingredients

  • 1 cup (170 g) dry quinoa
  • 1 1/2 cups (360 ml) water
  • 1 1/2 cups (360 ml) milk, plus 1/4 cup for serving
  • 1/4 teaspoon fine salt
  • 2 medium ripe-firm pears (about 350 g total), cored, divided
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup (35 g) chopped walnuts

Set out

Fine-mesh sieve, Medium saucepan with lid, Small dry skillet

Allergens

Milk, tree nuts (walnuts). Check ingredient labels and substitutions.

Make it

  1. Rinse the quinoa in a fine-mesh sieve under cool running water for 30 seconds. Drain. Dice one pear into 1/2-inch pieces; set the second pear aside.
  2. Combine the quinoa and water in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer for 10 minutes.
  3. Stir in 1 1/2 cups milk, the salt, and diced pear. Simmer uncovered for 10–12 minutes, stirring occasionally, until the quinoa is tender and the pear pieces soften.
  4. Meanwhile, toast the walnuts in a small dry skillet over medium-low heat for 3–4 minutes, stirring. Transfer immediately to a plate.
  5. Stir the maple syrup and vanilla into the quinoa. If it is too thick, add a little of the 1/4 cup serving milk.
  6. Thinly slice the remaining pear. Divide the quinoa among 4 bowls and top with the fresh pear and toasted walnuts. Drizzle any remaining serving milk around the edges.

A useful detail

Quinoa brands absorb liquid at slightly different rates. If the grains are still firm when the pan looks dry, add 2 tablespoons water and continue the gentle simmer.

Make it your own

  • Replace the walnuts with pumpkin seeds for a different crunch; check packaging if avoiding tree nuts.
  • Use an apple instead of the cooked pear, cutting the dice to 1/4 inch so they soften in time.

Keep it well

Transfer leftover quinoa to shallow containers and refrigerate within 2 hours at 40°F/4°C or below for up to 4 days. Keep fresh pear and walnuts separate. Reheat the quinoa with milk to 165°F/74°C.