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8hrs 30mins
4 cups

Ingredients Nutrition

  • 12 cup white quinoa (for color of the final milk. Pink milk= nasty!)
  • water, as needed (filtered if desired)
  • 1 pinch salt


  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!

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