|At a glance|
1/2 cup quinoa flakes
1 cup milk
1/2 cup Jalna Greek Natural Yoghourt, plus extra to serve
1 pear, cored and grated
Maple syrup, to serve
Finely chopped pistachios, to serve
In a small pot, add milk; warm until bubbles just begin to form around the edge of the pot. Stir in quinoa flakes, yoghourt and pear; cook over low heat until porridge has thickened, about 3-5 minutes. Ladle porridge into bowls and serve with an additional dollop of yoghourt, a drizzle of maple syrup and a sprinkling of nuts.