Cook quinoa as per packet instructions, season to taste, cut pears into wedges; in a large pan add vinegar and sugar bring to a simmer stirring to dissolve the sugar. Add butter and stir until melted place pears into simmering vinegar syrup and cook until browned on both sides, remove and set aside.
Place the sage leaves into the vinegar syrup and cook until crisp, remove and set aside. Garnish with fresh goat curd. To plate up, using an egg ring or similar divide the quinoa into four portions and press into oiled egg ring, remove egg ring, scatter salad greens onto plate, place pears, sage and goats curd onto salad greens and serve while the pears are still warm.