I was preparing some almonds to make another batch of my homemade almond milk the other day and decided it might be nice to pack a nutrient punch and add some quinoa. We all know I’m not adverse to adding quinoa to anything and everything, so why not almond milk?
This recipe is very simple and similar to my homemade almond milk recipe.
Quinoa and Almond Milk
(Yields approximately 5 cups)
1/2 cup quinoa grain
1/2 cup raw unblanched almonds
2 TBSP maple syrup
1 vanilla pod, insides scrapped out with a knife
2 cups + 5 – 6 extra cups of water*
Soak the quinoa and almonds in water in separate jars overnight.
Rinse the almonds and the quinoa grain separately. Set the almonds aside.
Place the quinoa into a medium saucepan along with the 2 cups of water.
Bring to the boil, reduce to a simmer. Simmer covered for 15 minutes. Cool.
Place the cooked quinoa, almond, vanilla, maple syrup and 2 cups of water into the blender.
Pulse until most of the ingredients have broken down. Add the remaining water and blend into a smooth milk.
Strain in a fine mesh strainer or nut milk bag.
*Add as much or as little water as you like. I used about 5 cups of water (in addition to the quinoa’s cooking water) and ended up with a fairly creamy milk.
If you do decide to make it quite creamy, you can go ahead and use it in place of cream in most recipes.
Enjoy. Have it on your cereal, make milkshakes and use it in your cooking. It will provide a huge nutritional boost to whatever you add it too!
Have any of you used a thick almond milk in place of cream?