Qunoa milk is a new kind of plant-based milk recipe that' high fiver, high protein and has a nutty, delicious flaovr.
Servings 4 cups
- 1 cup quinoa, white or multi-colored
- 2 cups water
- 1/2 tsp sea salt
- 4 cups filtered water
- 1 cup cooked quinoa, cooled
- 2 Tbsps Agave syrup (See Notes!)
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
TO COOK THE QUINOA:
Begin by adding the water and salt to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes. Reduce heat to bring to a simmer for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, and water has dried, and the quinoa has thickened and appear "fluffy". Remove from heat and let everything cool entirely.
TO MAKE THE MILK:
Next, add all ingredients (including cooled cooked quinoa) to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. **NOTE: Do not over-blend; Adjust sweetness as needed.**
Once done, slowly strain (using a cheesecloth) milk into a pitcher, squeezing the quinoa pulp to ensure that all milk is extracted. NOTE: You may have to repeat this process until all quinoa milk has been fully strained by re-pouring milk on top of pulp to extract more milk, if needed.
Refrigerate milk (best if tightly sealed/covered) for 3-4 days. Stir before serving.
Sip and Enjoy!
- STORAGE: When properly stored in the refrigerator, leftover milk lasts for 3-4 days, at best. Usually, I like to consume my batch within the first 1-2 days.
- SERVING: To make less milk, cut ingredient measurements in half. To make more, simply double or triple the measurement of ingredients, depending on your desired amount.
- SWEETENER: If you don't want to use Agave, simply substitute with one of the following: dates, pure maple syrup, or date syrup, instead if preferred.
- USES: Quinoa milk's creamy consistency makes it perfect in lattes, cappuccinos, smoothies, creamy soups, and baked goods. Can also be used as regular milk for cereal, etc.
- STORAGE (QUINOA): Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.