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Quinoa Vanilla Bean Porridge

Source of Recipe

From "The Great American Slow Cooker Book" by Bruce Weinstein


List of Ingredients

2- to 3 ½-quart:
â—¦ 3 â…“ cups milk
â—¦ 1 cup quinoa (white or red)
â—¦ â…“ cup sugar
â—¦ 1 ½ tablespoons instant tapioca
â—¦ ½ vanilla bean, split lengthwise, the seeds scraped into the cooker and the pod added
â—¦ ¼ teaspoon salt

4- to 5 ½-quart:
â—¦ 5 cups milk
â—¦ 1 ½ cups quinoa (white or red)
â—¦ ½ cup sugar
â—¦ 2 tablespoons plus 1 teaspoon instant tapioca
â—¦ ½ vanilla bean, split lengthwise, the seeds scraped into the cooker and the pod added
â—¦ ¼ teaspoon salt

6- to 8-quart:
â—¦ 6 ¾ cups milk
â—¦ 2 cups quinoa (white or red)
â—¦ â…” cup sugar
â—¦ 3 tablespoons instant tapioca
â—¦ 1 vanilla bean, split lengthwise, the seeds scraped into the cooker and the pod added
â—¦ ½ teaspoon salt


Recipe

Stir all the ingredients in a slow cooker until the sugar has dissolved.

Cover and cook on low for 7 hours, or until the mixture is rich and thick.

Discard the vanilla pod before serving.


Serves 3 to 8