If you don’t consume dairy foods, are looking to reduce your dairy intake or are lactose intolerant like me, you’ve probably already explored the world of dairy-free milks.
The most common healthy alternatives are almond milk, coconut milk and hemp milk. Unfortunately, when they are commercially produced, these milks include health-sabotaging ingredients like syrups for sweetening and carrageenan for thickening. That’s why I highly recommend making your own.
I know, I know. There aren’t enough hours in the day as it is. But making non-dairy milks yourself is actually quite simple, since they only require a couple ingredients and a blender.
Let’s take a look at one of the simplest DIY options of all…
MEET QUINOA MILK
Photo Cred: Thrive Market
Quinoa milk needs to get more attention as an ideal non-dairy option. Here’s why:
- It is a nutrition powerhouse that’s LOADED with plant-based protein, fiber, antioxidants and important minerals like magnesium and iron.
- It is UNBELIEVABLY easy and inexpensive to make using just 2 ingredients: quinoa and water.
- It is TOTALLY void of common allergens like nuts, lactose and gluten.
And yes, it tastes delicious! If I had to compare it to the flavor of another milk, I’d say it tastes the most like almond milk.
QUINOA 101
Before I get into the super simple recipe for DIY quinoa milk, let’s cover some quick facts about quinoa:
- It is pronounced “KEEN-wah.”
- Though it’s commonly referred to as a grain, it’s actually a seed.
- It is totally gluten free.
- There are 3 main types of quinoa: white, red and black. (We’ll be using white for this milk recipe.)
- It is non-GMO and almost always grown organically. (Wouldn’t it be great if this was the case for all harvested foods?!)
- It is super easy to prepare. Just bring 1 cup of dry quinoa to 3 cups of water to a boil in a saucepan, cover it, turn off the heat and let it sit until all the water is totally absorbed and the quinoa is full and fluffy.
- One cup of dry quinoa quadruples when it’s cooked, making about 4 cups of cooked goodness.
THE RECIPE
~ Yields 1 liter (just over 33 ounces) of milk ~
Ingredients:
- 1 Cup of Cooked Quinoa
- 2 Cups of Filtered Water for the Base
- Up to 6 Additional Cups of Filtered Water to Achieve the Desired Consistency
- Optional Flavoring: 1 Teaspoon of Cinnamon, 1/4 Teaspoon of Vanilla Extract or 1 Teaspoon of Raw Honey
Directions:
- Add the cooked quinoa and 2 cups of water to your blender. Blend on high until the mixture is smooth and thoroughly combined. (I highly recommend investing in a high-powered blender like a Blendtec for optimal blending performance, which will make recipes like this a snap!)
- Add an additional cup of water at a time and blend until you’re happy with the consistency. If you want the milk to be thin like store-bought milk, you’ll add up to 6 additional cups of water.
- If you’re using a high-powered blender like a Blendtec, you can skip this step. If not: Use a nut milk bag or cheesecloth like this to strain the milk into a glass bowl.
- If desired, add the cinnamon, vanilla extract or raw honey for flavoring and stir.
- Store in the refrigerator in a tightly sealed container. (I love this glass pitcher with a hermetically sealed lid!) The milk should keep for up to 5 days in the fridge.
As with any other milk, you can drink quinoa milk on its own or add it to smoothies, oatmeal, baking recipes, etc.
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Cheers to enjoying this super simple and healthy milk made with your own two hands!
With love and gratitude,
Kandi
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