Cinnamon Quinoa Milk

By Bailey1_

Ingredients

• 1 cup quinoa grain
• 2 cups + 5 – 6 cups water
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tbsp agave syrup (optional)

Details

Servings 1
Preparation time 10mins
Cooking time 25mins
Adapted from omnomally.com

Preparation

Step 1

Either soak quinoa overnight in water and drain on the day of cooking OR rinse quinoa under running water to remove bitter saponins.
Cook 1 cup of quinoa with 2 cups of water.
Add cooked quinoa to blender with 2 cups of water. Blend on high until smooth
Add water to the desired consistency, blending the mixture after each addition. Up to 6 cups total of water may be needed for the consistency of store-bought non-dairy milks. Add vanilla extract and cinnamon and agave if using
Pour milk into nut milk bag, hold over a bowl or large jug. Massage contents until all liquid has passed through the material – leaving only the ‘pulp’ behind.
Notes


Reserve leftover quinoa pulp for healthy addition to breakfast, or for baking.

The caramel colour of this milk is due to the mixed quinoa I used – with red, black and white seeds.