Preheat oven to 400°F (200°C). Line a small roasting tray with parchment or lightly grease — this will keep the pears from sticking and allow their sugars to caramelize evenly.

Prepare the pears: halve and core 2 small ripe pears (keeping the stems if you like for presentation). Brush the cut sides with half of the maple syrup (1 tbsp) and dot with the teaspoon of butter or a drizzle of oil. Roast cut-side up for 18–22 minutes until edges are deep golden and the fruit is jammy. Roasting concentrates the pear's sugars and develops caramelized flavors that balance the nutty quinoa.

While pears roast, toast the pistachios: heat a small dry skillet over medium heat. Add the chopped pistachios and shake the pan frequently for 2–3 minutes until fragrant and they give a light pop — watch carefully because nuts burn fast. Toasting intensifies their flavor and adds crunchy texture contrast to the porridge.

Rinse the quinoa thoroughly under cold water in a fine-mesh sieve until the rinse water runs clear — this removes the natural bitter saponins and ensures a clean flavor. Drain well. Rinsing is essential for a neutral, pleasant-tasting porridge.

Cook the quinoa in milk: combine the rinsed quinoa (120 g) and cold milk (480 ml) in a medium saucepan along with 1/4 tsp kosher salt and 1/4 tsp ground cinnamon. Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer and cover with a tight-fitting lid. Cooking the quinoa in milk (rather than water) creates a silkier, creamier porridge because the starches are released into the dairy medium.

Simmer gently for 15–18 minutes, stirring once or twice to prevent the milk from sticking and to break up any clumps — low, steady heat allows the quinoa to absorb the liquid without becoming gummy. After 15–18 minutes most of the milk will be absorbed and the quinoa will be tender with a slightly milky consistency. If you prefer a looser porridge, add 1–2 tbsp extra milk at the end.

Finish the porridge: remove the pot from the heat and stir in the remaining maple syrup (1 tbsp), vanilla extract (1/2 tsp), and the orange zest (reserve a tiny pinch for finishing). Let the porridge sit, covered, for 2 minutes — this resting time lets excess steam redistribute so the texture becomes glossy and even.

Assemble: divide the porridge between two warmed bowls. Place a roasted pear half in each bowl (cut side up for a pretty presentation). Spoon any sticky pan juices from the pears over the porridge for extra caramel flavor.

Finish and serve: scatter the toasted pistachios over each bowl, grate the final pinch of orange zest on top for bright aromatics, and, if desired, drizzle an extra 1/2 tsp maple syrup per bowl for added shine. Serve immediately while warm — the contrast between hot porridge and warm jammy pear is part of what makes this dish feel luxurious.

Storage note: leftover porridge will thicken as it cools. To reheat, add a splash of milk and warm gently on the stovetop, stirring to restore creaminess.