-
1
1. Place the uncooked quinoa in a fine-mesh seive and wash, wash, wash it. Why? Quinoa seeds have a bitter coating called saponin that you want to wash off.).
-
2
2. Put the washed quinoa into a glass container with a lid. Cover the seeds with water, put the lid on it, pop it in the fridge overnight.
-
3
3. The next morning, pour the soaked quinoa into a seive and wash it again.
-
4
4. Put the quinoa into a pot with 2 cups fresh water (not the water it soaked in) and a pinch of salt. Bring it to a boil, covered.
-
5
5. Turn the heat down and simmer the quinoa (covered) until all the water is absorbed, about 20 minutes.
-
6
6. place the cooked quinoa in a blender with 2 more cups of water.
-
7
7. Blend on high for 1 mkinute, then add water until the milk reaches your desired consistency. You would add any desired sweeteners and flavorings at this point.
-
8
8. Strain the quinoa milk through a fine cheesecloth (a clean napkin will do) into a bowl. Note that, even with the straining, there will still be flecks of quinoa in the milk. These will settle out later, so don't worry.
-
9
9. Pour the quinoa milk into a clean quart-size jar, and stick it in thew fridge to cool.
-
10
Note that the milk may seperate a little. This is okay. Just give it a little stir.
-
11
The milk will keep about a week, unless you freeze it (I guess you could freeze it? I've never tried.).
-
12
Happy quinoa-milk making!
