Cracked Freekeh Porridge with Quinoa
Prep time
Cook time
Total time
This freekeh porridge is so heavenly, and it's super versatile. Feel free to follow my recipe as is, or swap out the toppings for your favorites. You can also use this porridge making technique (meaning: using pre-cooked whole grains) with farro, bulgar, teff, rice, barley, wheat berries, or oat groats. Cooking it from scratch this dish should take 25 minutes. Making it with pre-cooked grains will take you just 5 minutes in the morning. This recipe is for 4 servings so you can eat it throughout the week.
Serves: 4
  • ½ cup red or tricolor quinoa
  • 1 cup Bob's Red Mill organic cracked freekeh
  • about 4 cups non-dairy milk
  • 8 dried apricots and/or dates
  • ¼ cup pomegranate arils
  • 1 pear, cored and sliced
  • ¼ cup blueberries, fresh or frozen
  • ¼-1/2 cup toasted pumpkin seeds, or slivered toasted almonds
  • ¼ cup Bee Free Honee, maple syrup, agave, or sorghum syrup
  1. Pour quinoa into a saucepan over medium heat, and toast for about 30 seconds, or until you smell it toasting. Give it a shake every few seconds.
  2. Add the freekeh, 3 cups of water and ½ teaspoon of salt and bring to a boil.
  3. Cook over medium-low heat with the lid ajar for about 25 minutes, or until grains are tender.
  4. Warm non-dairy milk on the stove or in the microwave. If you are making just one serving, warm just 1 cup, or less if you want a thicker porridge.
  5. Spoon a serving of the freekeh and quinoa (about a quarter of what you made) into a bowl, and top with the non-dairy milk.
  6. Then top with fruit, nuts, and sweetener.
  7. NOTE: Grains will stay fresh in fridge for 5-7 days. If you are making this with pre-cooked grains warm them and the non-dairy milk separately or together before enjoying.
Recipe by Sweet Potato Soul by Jenné Claiborne at