Quinoa bowl with “Rocha” pear for breakfast / Taça de quinoa com pêra Rocha

In Portugal, there is a distinctive variety of pear, the West “Rocha” Pear (Pêra Rocha do Oeste), and is one of the main horticultural product that Portugal exports. The pear’s pulp is fine, soft and aromatic, and has a thin and smooth skin, which enables to eat the skin and the flesh. The “Rocha” Pear can be eaten fresh and cooked, has I did in this recipe.

This recipe also has a scent of coconut in the cooked quinoa which makes the dish more flavorful, but you can use other types of milk if you don’t have coconut milk. Feel free to use other toppings, like fresh and dried fruit.

Quinoa bowl with “Rocha” pear

(serves two)
½ cup quinoa
½ cup coconut milk
½ cup water
1 “Rocha” pear
1 tablespoon vegetable oil
1 tablespoon of agave
2 tablespoons full of almonds (about 15 almonds)
½ teaspoon of salt

Combine the water, coconut milk, salt and quinoa in the same pan and heat on stove over medium heat. Once it begins to a boil reduce heat and cook for 15 minutes.
While the quinoa is cooking prepare the pear. First cut into four pieces, then cut those pieces in half to obtain eight equal slices. In a nonstick pan heat the oil. Place the pear slices and the tablespoon of agave on top. Fry until the pear is slightly softened, then turn the pieces to fry the other side and add cinnamon and almonds. Fry 3 minutes more, remove from the heat and serve over the quinoa bowl with more cinnamon if desired and almond milk.

Note: This recipe can be a little too sweet for some people, so for those who don’t appreciate the sweetness of cooked pears I suggest serving the bowl with fresh fruit such as blueberries, strawberries and mango, to contrast the flavor.

Taça de quinoa com pera Rocha

(duas doses)
½ chávena de quinoa
½ chávena de leite de coco
½ chávena de água
1 Pera Rocha
1 colher de sopa de óleo vegetal
1 colher de sopa de agave
15 amêndoas
½ colher de sal
Canela a gosto

Junte a água, o leite de coco, o sal e a quinoa na mesma panela e aqueça no fogão a lume médio. Assim que começar a ferver diminua para lume médio e deixe cozinhar ao todo durante 15 minutos.
Enquanto a quinoa está a cozer prepare as pera. Corte-a em quatro e depois a meio para obter 8 fatias iguais. Numa panela antiaderente espalhe o óleo e aqueça-o. Coloque as fatias de pera e a colher de sopa de agave por cima. Deixe fritar um pouco até a pera amolecer, depois vire a adicione a canela e as amêndoas. Deixe fritar mais 3 minutos, retire do lume e sirva por cima da quinoa com mais canela se quiser e leite de amêndoa.

Nota: Esta receita pode ser um pouco doce, para aqueles que não apreciam tanto a doçura da pera cozida sugiro sirvam com frutas frescas como amoras, morangos e manga, para contrastar o sabor.