Vanilla Quinoa Milk

By Vegiegail

This recipe makes enough quinoa milk for two days, if two people are drinking it (and allows for half the portion of cooked quinoa to be used toward other recipes).

Ingredients

• Variations:
• 1 cup uncooked quinoa
• 1 tsp vanilla extract
• Pinch of salt
• Sweetened: Add 2-3 dates or 1 Tbsp coconut nectar or maple syrup
• Cinnamon: Add 1 tsp ground cinnamon
• Chocolate: Add 1/4 cup cacao nibs or 4 tablespoons raw cacao powder

Details

Adapted from wellandgood.com

Preparation

Step 1

Soak quinoa overnight in 2 cups of water. Before cooking, drain through a sieve and rinse until water runs clear.

To cook, bring another 2 cups of water to a boil. Add quinoa and bring to a second boil, then cover and simmer on low for 15 minutes. When done, fluff quinoa with a fork.

Place 1/2 of the cooked quinoa into a blender with 2 cups of filtered/purified water. Blend on high for 1-3 minutes until smooth. (Use the other half toward other meals over the week.)

Pour milk into nut milk bag or through cheesecloth while holding over a bowl or large jug. The milk will strain through slowly on its own, but you can gently squeeze and massage the bottom of the bag to speed up the process.

Put strained milk back into the blender and add water (about 1 cup at a time) to your desired consistency, blending the mixture after each addition. I like mine a medium consistency so it has body but isn’t too thick with about 2 more cups of added water. Add vanilla extract, salt and any other flavorings, if using. Note: You shouldn’t plan to keep it longer than 3-5 days, so drink up!