- 2 cups raw quinoa
- 1 quart filtered water
- Pinch sea salt
- ¼ cup young coconut kefir or 1 packet of
- Vanilla, stevia, or organic mesquite powder (optional)
- Soak quinoa overnight at room temperature in quart-sized covered glass container with a pinch of sea salt. Don’t refrigerate.
- Rinse and drain quinoa and put in blender. Add filtered water. Blend until very creamy. The quinoa milk will turn white.
- Drain quinoa pulp by using a nut-milk bag (found at natural grocers) or a fine-mesh strainer. (The quinoa pulp can be fermented or cooked and used in other recipes such as soups, croquettes, loaves, baby food, pet food, etc.)
- Pour strained quinoa milk into a sterile glass jar. Add ¼ cup young coconut kefir or 1 packet of kefir starter and seal jar.
- Set out to ferment at 72 to 76 degrees for 18 to 24 hours, and refrigerate until ready to use.
- Drink as-is or add sweetener or flavors listed above
Add this "milk” to smoothies for a flavor and texture almost like yogurt. You can also add it to raw soups.
Did you know that quinoa is a seed? You can also make this recipe using other seeds or nuts.
Have you seen all of the commercial fermented products on the market now? It can be very hard to determine which of these are healthy and which ones are simply trendy treats. Most store-bought fermented beverages are pasteurized and loaded with sugars and preservatives and do not contain living probiotics and enzymes. We like this delicious, more cost effective living alternative. And we think it tastes better too!