Cinnamon Quinoa Milk
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 ltr
Ingredients
  • 1 cup quinoa grain
  • 2 cups + 5 - 6 cups water
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tbsp agave syrup (optional)
Instructions
  1. Either soak quinoa overnight in water and drain on the day of cooking OR rinse quinoa under running water to remove bitter saponins.
  2. Cook 1 cup of quinoa with 2 cups of water.
  3. Add cooked quinoa to blender with 2 cups of water. Blend on high until smooth
  4. 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
  5. 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.
Recipe by @OmNomAlly at https://omnomally.com/2011/08/11/cinnamon-quinoa-milk/