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lengthwise, the seeds scraped into the cooker and the pod added
    ¼ tsp salt
    4- TO 5½-QUART
    5 cups milk
    1½ cups quinoa (white or red)
    ½ cup sugar
    2 tblsp plus 1 tsp instant tapioca
    ½ vanilla bean, split lengthwise, the seeds scraped into the cooker and the pod added
    ¼ tsp salt
    6- TO 8-QUART
    6¾ cups milk
    2 cups quinoa (white or red)
    ⅔ cup sugar
    3 tblsp instant tapioca
    1 vanilla bean, split lengthwise, the seeds scraped into the cooker and the pod added
    ½ tsp salt
    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.
    TESTERS’ NOTES
    • Although cooked quinoa is sometimes dry, it becomes a moist cereal in a slow cooker. Its slightly bitter notes are offset in this recipe by a little sugar and lots of vanilla.
    • Tapioca gives the porridge its body, since quinoa will not thicken it the way oats would. Use only instant tapioca, often available in the baking aisle and commonly used as a thickener in pie fillings. Don’t substitute larger tapioca pearls.
    • Feel free to add some chopped dried fruit to this porridge: golden raisins, stemmed dried figs, dried nectarines, or the like. However, keep the additions small, no more than ½ cup for a large slow cooker. You don’t want that added fruit to mute the flavor of the quinoa.
    INGREDIENTS EXPLAINED Quinoa is naturally coated in a bitter, defensive compound (saponin) to keep animals from eating it. Most quinoa sold today is washed to remove the rank taste, but check your package to make sure. If its directions say you should rinse the quinoa, do so in a fine-mesh sieve or a colander lined with paper towels (otherwise the grains will fall through the larger holes of a standard colander). Shake dry over the sink; then as a precaution, give the grains a second rinse under cool water.
    ALL-AMERICAN KNOW-HOW To split open a vanilla bean, lay it on your cutting board and draw a paring knife down its length, opening it up. Use the blunt back of the knife tip to scrape the inside of the bean, scooping out the sticky mass of tiny seeds in each half. Add the pods to your mix for more flavor.
buckwheat porridge with figs and dates
    EFFORT: NOT MUCH • PREP TIME: 10 MINUTES • COOK TIME: 7 HOURS • KEEPS ON WARM: 3 HOURS • SERVES: 3 TO 8
    2- TO 3½-QUART
    1⅓ cups water
    1⅓ cups milk
    ⅔ cup buckwheat groats
    3 tblsp diced pitted dates
    1 dried fig, stemmed and diced
    2 tblsp honey
    ¼ tsp ground cinnamon
    pinch salt
    4- TO 5½-QUART
    2 cups water
    2 cups milk
    1 cup buckwheat groats
    ¼ cup diced pitted dates
    2 dried figs, stemmed and diced
    3 tblsp honey
    ½ tsp ground cinnamon
    ¼ tsp salt
    6- TO 8-QUART
    3½ cups water
    3½ cups milk
    1¾ cups buckwheat groats
    ⅓ cup diced pitted dates
    4 dried figs, stemmed and diced
    ¼ cup honey
    ½ tsp ground cinnamon
    ¼ tsp salt
    Stir all the ingredients in a slow cooker until the honey has dissolved. Cover and cook on low for 7 hours, or until the groats are tender, if still sticky.
    TESTERS’ NOTES
    • Buckwheat groats are a tasty, rich source of fiber, always a great way to start the day. Look for the groats in the natural- or organic-food section of your supermarket.
    • Buckwheat groats will get quite sticky over time; the longer this porridge sits, the pastier it becomes. It’ll keep well for several hours; but serve it as soon as it’s ready if you prefer a chewier, less gummy texture.
    • Cut the dried fruit into tiny bits so that they’re evenly distributed throughout the porridge.
    INGREDIENTS EXPLAINED All dates are not created equal! Try soft and luscious Medjool dates here, cut into tiny bits that almost melt into the cereal. Keep in mind the rule for dates, figs, and all dried fruit: they should be juicy and plump.
    ALL-AMERICAN KNOW-HOW Dicing dried fruit can be a difficult job; your knife has to be continuously washed to get rid of the sugary stickiness.