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!

Ana

Gallery

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
8 hrs
total:
8 hrs 40 mins
Servings:
4
Yield:
4 cups
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak quinoa in a bowl with water to cover until it starts to germinate and you see the grain tails, 8 to 10 hours.

    Advertisement
  • 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.

  • 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

187 calories; protein 6g; carbohydrates 27.3g; fat 6g; sodium 48mg. Full Nutrition
Advertisement
Advertisement