Celeb chef Teresa Cutter shows us how to make quinoa milk. It’s easier than you might think!
With the march of coconut and almonds into milk cartons, it’s not easy choosing a faux moo juice. While researchers at the Universitat Politècnica de València are experimenting with hazelnuts, walnuts and chestnuts, we’re topping up our microwaved lattes with celeb chef Teresa Cutter’s high-protein quinoa* milk.
Makes 1 litre (eight 125 ml serves)
- 250 g cooked quinoa
- 1 litre (4 cups water to blend)
- 2 fresh, pitted dates or stevia
- 1 tsp vanilla extract/paste
Combine the quinoa and half of the water into a good high speed blender.
Blend at medium to high speed until creamy. This should take about 30 seconds to a minute.
Add the rest of the water and blend again.
Strain through a fine sieve and store the milk in the fridge for up to four days.
Per serve: kJ: 126
Fat: 0.4g Carb: 5.3g Protein: 1g Sugars 0.7g
*If you’re sensitive to gluten, play quinoa by ear as it may be cross-reactive.