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Quinoa Milk

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"A nutrient-packed alternative to milk. I use EVOO and a pinch of salt here but you can season to taste adding honey, cinnamon, vanilla, or any flavor you really love!"
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8 h 40 m servings 187 cals
Original recipe yields 4 servings (4 cups)

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  • Prep

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  1. Soak quinoa in a bowl with water to cover until it starts to germinate and you see the grain tails, 8 to 10 hours.
  2. Wash quinoa through a strainer. Pour quinoa into a pot and add 4 cups water. Bring to a boil. Reduce heat to low and simmer until tender, 20 to 30 minutes. Let cool briefly.
  3. Pour quinoa and water into a blender; add olive oil and salt. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend, about 1 minute. Let cool until safe to handle, and strain through a cheesecloth for an even better texture.


  • Cook's Note:
  • If you would like your milk thicker, you can experiment with the quinoa-to-water ratio.

Nutrition Facts

Per Serving: 187 calories; 6 g fat; 27.3 g carbohydrates; 6 g protein; 0 mg cholesterol; 48 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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