Fermented Quinoa Milk

The Incas knew about this magical grain…. have you tried it yet?

If you haven’t already added quinoa to your diet, you probably should. This grain-like gluten-free seed is so versatile and absolutely delish.

I used it to make my vegan guacamole burgers last week, I use it in salads, wraps and even make milk out of it.

You can make quinoa milk much like you make rice milk or almond milk and  add  it to smoothies, soups or chocolate — YUM!  Of course, I like to take it one step farther.

I’ve been known to ferment just about anything I get my hands on, and why not? Fermented foods are the most powerful of all super foods because they are predigested.

When you ferment quinoa milk you add living bacteria and enzymes to it. These bacteria live in your digestive system and create your immunity.

Make your own fermented quinoa milk

Equiptment

  1. High speed blender
  2. 2 quart sized sterile glass jars with lids
  3. nut milk bag or strainer

Ingredients

2 cups raw quinoa ( I buy mine in bulk)

1 quart pure water

pinch sea salt

1/4 cup coconut kefir, home-made kefir or strong probiotic powder.

Optional

vanilla, stevia or agave, mesquite, maca

Process

  1. Soak your quinoa overnight in quart-sized  glass container with a pinch of sea salt ( in fridge or on the counter)
  2. Rinse quinoa and add to blender with 1 quart pure water
  3. Blend for 30 seconds
  4. Drain quinoa pulp by using a nut-milk bag (found at natural grocers) or a strainer
  5. Pour the liquid into a sterile glass jar
  6. add 1/4 cup kefir or tbsp probiotic powder and seal jar
  7. Make sure jar is sealed and clean
  8. Set out to ferment at 70-80 degrees for 18-24 hours
  9. Drink as is or add sweetener and flavors listed above

This is so much healthier than the store-bought pasteurized probiotic drinks, because it doesn’t contain added sugars, colors or preservatives. It’s raw, its delicious and I hope you love it.

photo credit: “Hand in Quinoa” by:FranUlloa

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8 responses to “Fermented Quinoa Milk

  1. Is it even better to let the quinoa sprout a bit before putting it in the blender? Just wondering?

  2. Is the 1/4 cup kefir, kefir grains or kefir starter? And if grains is it water kefir grains or milk kefir grains?

    Just want to add, you are fantastic. I am referring an austic child’s mother to your site for coaching or info.
    In gratitude,
    Gurrez

    • Hi Gurrez,

      I am referring to 1/4 cup of coconut kefir (made with starter). But, you can also use a starter pack to make the quinoa milk kefir. OR I suppose you can also use the water kefir grains. I am playing with this in my kitchen this week, using grains. Up until now I have always used packaged starter. Now that we are much healthier, I am branching out!

      Much Love to you and your friends!
      I’m here to help anyone who needs me.

      xoxo
      G

  3. Hi Gina!
    I recently stumbled upon this and decided to have a go at it. The first batch finished today actually, but I am a little uncertain about whether I did it correctly and whether it’s okay to consume the beverage made from uncooked quinoa? Is it supposed to separate into a clear liquid on top and leaving some bottom residue; and should one just drink the clear liquid?
    I hope you can help- I would love to try it now that I’ve made it; I just wanted to be sure.
    Thank you for your help and inspiration!

    • Hi there, not sure when unspent this message, so I apologize for the delay. Yes, it will separate, and be sour too, I lightly shake and drink… Actually, I usually add the drink to recipes like dressings, shakes, etc… You can even use it to ferment blended nuts like pine nuts and makes. Pine nut seed cheese. Pleas find us at blissedlife.com. That’s whe we have moved all of our articles. Much love! gina

  4. Is it possible to make it without kefir or other deary products?
    or without a starter?

    • Kefir itself is a natural combination of bacterias and yeasts, It is a starter. In order to make kefir you would need to have that kefir starter. You could use the grains themselves which look a little like curds, or skin-less grapes. There are water kefir grains which are fed by sugars. and milk kefir grains which work in dairy,

      You can look online for people willing to share these for free. Ive used all kinds of kefir starters and i see the most results, health-wise with the body ecology ones.

      Ive used dairy kefir grains to ferment coconut water too, but they thrive in dairy, so they would need to sit in dairy for a while to re-vive,

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