You've heard of dairy-free milks made from soy, rice, and almonds, but how about quinoa milk? It's rich, nutty, and nutritious, too! We haven't made quinoa milk at home before, but judging from a post at Om Nom Ally, the process is very easy. Ally soaked quinoa overnight, cooked it on the stove, then blended it with water, added vanilla and cinnamon, and strained it through a nut milk bag. (A fine mesh strainer or cheesecloth would also work.)
For a sweeter milk, you could add sugar, agave nectar, or honey. Also note that using white quinoa without any cinnamon or vanilla would yield a lighter colored milk. It should last for several days in the refrigerator.
Emily Ho is a Los Angeles-based writer, recipe developer, and educator on topics such as food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network. Learn more at Roots & Marvel Read more from Emily »