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For the porridge

  • Plain yoghurt 250 ml
  • MEADOWLAND Single 1L 40 ml
  • Light coconut milk 35 ml
  • Skimmed milk 750 ml
  • Water 2500 ml
  • Vanilla essence 13 ml
  • Flax seed 250 g
  • Quinoa (raw) 440 g
  1. For the porridge

    • Soak the quinoa overnight in double the volume of cold water.
    • Place the soaked quinoa, vanilla, water, and coconut milk in a suitable pot and bring to a gentle simmer.
    • When the quinoa starts to thicken, add the flax seed, skimmed milk andMEADOWLAND Singleand simmer for a further 3 minutes, until required thickness is achieved.
    • Finally stir in the yoghurt. Serve topped with berries or seasonal fruits.

    Disclaimer: It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.