Quinoa and Chia Porridge - Chef Recipe by Olivia Andrews

Ingredients

1L (4 cups) unsweetened almond milk
2 Granny Smith apples, peeled, coarsely grated
1 vanilla bean, split, seeds scraped
60g (3/4 cup) quinoa flakes
3 Tbs chia seeds
3 Tbs finely chopped dates
3 Tbs dried cherries, cranberries or chopped dried apricots

Rice malt syrup or honey, raspberries and toasted slivered almonds, to serve.

Method

In the slow cooker:

Put all the ingredients into the slow cooker and cook on low for 2 hours.

Remove the vanilla bean, then serve the porridge with rice malt syrup or honey, raspberries and toasted slivered almonds.

On the stovetop:

Put the almond milk, apples, dates, vanilla bean and seeds in a saucepan over low heat. Cook for 20 minutes until the apple starts to breakdown. Add the remaining ingredients and cook for 5 minutes until thickened.

Remove the vanilla bean, then serve the porridge with rice malt syrup or honey, raspberries and toasted slivered almonds.

Credits: Recipes and images from Whole Food Slow Cooked from Olivia Andrews, published by Murdoch Books.

Photo Credits: Recipes and images from Whole Food Slow Cooked from Olivia Andrews, published by Murdoch Books.