Tuck in to a warming quinoa and chia porridge
Winter days often call for hot, hearty dishes – ones that have done their time in the slow cooker or stovetop, fusing flavours to create the ultimate comfort-food fare. The belly-warming repasts found in Whole Food Slow Cooked, the new cookbook from food writer Olivia Andrews, are exactly the kind of meals we love to indulge in on chilly days, never mind during unwelcome cold snaps. This recipe offers the option of using either slow cooker or stovetop to create a wholesome quinoa and chia porridge, sweetened with Granny Smith apples, dates and dried fruits.
INGREDIENTS
1 litre unsweetened almond milk
2 Granny Smith apples, peeled, coarsely grated
1 vanilla bean, split, seeds scraped
3/4 cup quinoa flakes
3 tablespoons chia seeds
3 tablespoons finely chopped dates
3 tablespoons dried cherries, cranberries or chopped dried apricots
rice malt syrup or honey, raspberries and toasted slivered almonds, to serve
TO MAKE
In the slow cooker:
Put all the ingredients into the slow cooker and cook on low for two 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 five minutes until thickened. Remove the vanilla bean, then serve the porridge with rice malt syrup or honey, raspberries and toasted slivered almonds.
Serves four.
Recipes and images from Whole Food Slow Cooked by Olivia Andrews. Published by Murdoch Books.
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