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Nut milks are all the rage these days and it is all for good reason. Bovine milk can be very difficult for people to digest and can contribute to many inflammatory ailments, especially for children. My kids drink mostly hemp milk at home with the occasional glass of almond milk. We do a combination of making our own and buying from the store.
Yesterday I had a thought: there is pretty much a milk alternative for every type of grain and nut out there. You’ll find oat milk, rice milk, 7 grain milk, hazelnut milk, almond milk….the list goes on. But I have never seen quinoa milk. My kids love quinoa, it is a staple in our house and if I could figure out a way to give it to them without the messy clean up that comes along with it it would be a major win. To google I went! Apparently, it does exist (so I am not as clever as I thought) Vitasoy makes a version and Good Groceries Company makes one too! This is incredible. But, I haven’t been able to source it yet so I made it. It took about 25 minutes since you have to cook the quinoa first but I was already going to be doing this for dinner so I just made extra.
It was incredibly delicious and my kids loved it. Try it at home!
1 cup quinoa grain
2 cups + 5 – 6 cups water
1 tsp vanilla extract
1 tsp ground cinnamon
1 date (optional)
First, I soaked my quinoa overnight in water and drained it before cooking (or you can rinse quinoa under running water to remove bitter saponins). I then cooked 1 cup of quinoa with 2 cups of water. Once it was cooked and cooled slightly I added the cooked quinoa to a blender with 2 cups of water and blended on high until smooth. You may need to add water (up to 6 cups for the consistency of store-bought milk alternatives) to the desired consistency, blending the mixture after each addition. Add in the vanilla extract, cinnamon and date (if using). Pour milk into nut milk bag or cheesecloth, hold over a bowl or large jug. Massage contents until all liquid has passed through the material leaving only the ‘pulp’ behind.
I used my leftover quinoa pulp for our breakfast this morning. You could also save it for baking – no waste here!
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