Quinoa and Freekeh Porridge
By OcadoLife
Published on 14 August 2024
“The red and gold hues of this satisfying Quinoa and Freekeh Porridge scream autumn,” says Ross Dobson, chef and author of The Healthy Slow Cooker. “Dates and apricots give it caramel flavours, and while it’s good to go after 6 hours, cooking it for up to 8 hours only increases its creaminess.” Time and servings
6 hrs 10 minsTotal time
6Servings
10 minsPrep time
6 hrsCooking time
Ingredients
- 180g white, black & red quinoa
- 180g cracked freekeh
- 1 cinnamon stick
- 75g dried apricots, roughly chopped
- 75g pitted dates, halved
- 1 litre whole milk
Method
Step 1
Put the quinoa, freekeh, cinnamon stick, apricots, dates and milk into the bowl of your slow cooker with 1.5L cold water – you need lots of liquid as the ingredients act like sponges. Stir to combine. Cover with the lid and cook for 6-8 hrs.Step 2
Give the porridge a good stir to incorporate the more well-done bits around the edge of the bowl, then turn off and leave covered until you’re ready to serve.Step 3
Spoon into bowls and top with your choice of fruit, nuts and seeds, plus a drizzle of maple syrup, if you like. Store leftovers (without toppings) chilled in an airtight container for 3 days; gently reheat in a saucepan.Step 4
Recipe Tip: Choose your favourite toppings – we used blueberries, sliced plums, mixed seeds and maple syrup; or you could go for banana, pear, mango and coconut.