Sprouting Quinoa

Sprouting is one of my favorite things to do. You might not understand the pleasure in seeing those little tails form until you’ve actually done it. The greatest thing about sprouting is that it’s easy, healthy, and delicious. While there are so many things you can sprout, sprouting quinoa is a good start. My other favorite thing to sprout is lentils. So, why sprout? Here is why;

Use these recipes for your sprouts; Soda Bread, Sprouted bread, Squash with sprouted lentils.

Sprouting boosts the immune system, aids in digestion and enzyme activity, protects against cancer, helps with weight loss, prevents anemia, supports cardiovascular health, and improves skin, vision, and energy.  Many nutrients and enzymes develop  during the germination and are retained during the sprouting process that otherwise get killed off during cooking.  There is a much greater nutritional value to sprouted foods than to cooked foods, and the nutrition is more bioavailable and concentrated, protein and fiber, calcium, zinc, copper, iron, magnesium, manganese, riboflavin, niacin, vitamin K, vitamin C, and pantothenic acid.

There is no recipe for sprouting, per se. If you are a first timer, I suggest using what you have in the house. Some people recommend using a mason jar, which is an option but I don’t. It yields a small amount and I want a large amount in return from sprouting, as I make breads, flours, and dry and store them.

I recommend my method using a strainer. Start with 2 cups of quinoa, soak them overnight in water (8-12 hours), rinse, then transfer them to a fine mesh strainer, making sure the quinoa dots don’t go through the strainer holes. Cover them with a cloth, put them somewhere somewhat dry, on the counter, on the heater, in the fridge. If you live in a hot and humid place, be careful to not leave them out, as they will go rancid faster. Keeping them in the fridge is a better option. Rinse them twice daily, morning and night) and make sure all the water drains out before putting it back in place. After a few days you will see fully formed tails. Do not rinse that day. Spread them on a dry towel and soak up any moisture remaining to store them in the fridge right after. Boil the sprouted quinoa for 5 to 10 minutes before eating. They will soften quickly. You could also dry them in a dehydrator or in the sun, and grind them into a flour using a food processor or blender.

Quinoa has the highest protein content of all the grains. They come in white, red, and black and make a complete protein, containing all of the essential nine amino acids needed to support growth and repair tissue and organs. One cup of quinoa has a little over 8 grams of protein, 20 grams of carbohydrates, and 5 grams of fiber, and is high in essential minerals such as folate, iron, and zinc. Once a staple in grain South America, quinoa is now reaching it’s way around the globe as a delicious superfood.

Sprouting Quinoa 1
Sprouting Quinoa 2

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