High Protein Quinoa Milk Recipe

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 servings)

  • 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 serving: 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.

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Jenna Bensoussan is an entertainment, lifestyle and wellness writer and editor. She served as executive editor for Smart Talk Magazine, associate editor for Counselor Magazine, and continues to serve as contributing editor for ACED Magazine. She has also contributed to newspapers such as the Boynton Times. Bensoussan holds a B.A. in communication and public relations from Florida Atlantic University.