More and more people are choosing a "diet without" animal and animal-derived ingredients. Hence the need to know foods that, until recently, were little known and to exploit them according to one's needs. Today we will see how to use quinoa to obtain a particular vegetable milk, without cholesterol, without lactose and very rich in mineral salts (magnesium, phosphorus, calcium). Moreover, quinoa milk does not contain gluten, so it is also suitable for the diet of celiacs!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
-
Ingrediants
- 1 L of water
- 70 g of quinoa
- 1 piece of Kombu seaweed
- 1 pinch of salt
- Optional: gluten free sweeteners (sugar, agave syrup, pureed banana, etc.) or 1 tablespoon of barley malt
Materials Needed
- Casserole with lid
- Narrow mesh strainer
- Dishcloth
- Containers
Preparation
- Weigh the quinoa and let it soak for a few hours.
- Thoroughly rinse the quinoa in cold water.
Why soak and rinse quinoa?
It is important to change the quinoa soaking water often to remove the saponins, substances naturally contained in this pseudocereal, responsible for a bitter taste.- Combine the soaked quinoa in a saucepan, pour in the water, add a pinch of salt and a piece of engraved kombu seaweed (flavor enhancer).
- Cook for about 15 minutes.
- Now remove the seaweed and blend everything with the immersion blender for about a minute: in this way, it will be easier to get the juice out of the quinoa seeds.
- Line a colander with a clean tea towel, which does not smell of detergent. Place the colander over a bowl and pour the mixture through the cloth: the "milk" will thus be collected in the bowl below, while the exhausted cereal (okara) will remain in the cloth.
Did you know that
The quinoa okara can be reused to prepare biscuits, flatbreads, bread, muffins or to make cereal salads.- Sweeten the quinoa milk to taste with a spoonful of barley malt. For those suffering from celiac disease, flavor the drink with alternative and gluten-free sweeteners, such as: pureed banana, smoothed dates, agave syrup, maple syrup, brown sugar or other.
- Keep quinoa milk in the fridge for up to two days.
Alice's comment - PersonalCooker
Quinoa milk can be kept in the fridge for a couple of days at the most. For longer storage, you can pasteurize it (following the instructions for pasteurizing jams) or freeze it.
Are you a lover of vegetable milks? Then don't miss the recipe for rice milk and soy milk with hazelnuts!Nutritional values and Health Comment on the recipe
ATTENTION! Due to the impossibility of indirectly estimating the chemical profile of the food with accuracy, the fields opposite will not report any quantitative estimates of nutrients.
Quinoa milk is a vegan food, without ingredients of animal origin, therefore without cholesterol. It uses a good quality lipid portion, since the fatty acids should be predominantly unsaturated.
The carbohydrates present are essentially complex (simple ones increase only with the addition of sweeteners) and proteins are deficient. Quinoa milk is suitable for any diet and the average portion is comparable to that of animal milk.
-nelle-carni-di-maiale.jpg)
