Toast the quinoa: place 1/2 cup quinoa in a dry saucepan over medium heat and toast, stirring or shaking the pan for about 30 seconds until fragrant.
Add 1 cup cracked freekeh, 3 cups water, and 1/2 teaspoon salt to the saucepan and bring to a boil.
Reduce heat to medium-low, cover the pan with the lid ajar, and simmer for about 25 minutes until the grains are tender.
While grains cook, warm about 4 cups non-dairy milk on the stove or in the microwave; use about 1 cup per serving and less if you prefer thicker porridge.
Portion the cooked freekeh and quinoa into bowls (about a quarter of the batch per bowl).
Top each bowl with warmed non-dairy milk, 1/4 teaspoon to 1 teaspoon ground cinnamon (to taste), and 1/4 cup agave or maple syrup divided between servings.
Finish with dried apricots and/or dates, pomegranate arils, sliced pear, blueberries, and toasted pumpkin seeds or slivered almonds as desired.
Instant Pot option: press Sauté (High), toast the quinoa for 30 seconds, then add freekeh, 2 1/2 cups water and 1/2 teaspoon salt and stir.
Cancel Sauté, seal the Instant Pot and pressure cook on High for 8 minutes, then perform a quick release per your model's instructions and stir the grains before serving.
