Sprout Quinoa
Intro: Sprout Quinoa
Sprouting quinoa is important to neutralize the phytates and enzyme inhibitors that make it hard to digest. Sprouting makes the grain more nutritional because you are eating a complete plant not just the seeds. The whole possess take about 24 hours and it very simple
STEP 1: What You Need
-You need a glass jar 1-2 quarts works great
- a sealing ring to fit the jar
-screen to cover the top of the jar
-quinoa
- a sealing ring to fit the jar
-screen to cover the top of the jar
-quinoa
STEP 2: Full Submerging
Fill the jar 1/3 full of quinoa, regardless of the jar size 1/3 is the best. You need room for expansion.
place the screen and sealer ring on the jar and fill with water
Leave the quinoa submerged over night on the counter at room temp
place the screen and sealer ring on the jar and fill with water
Leave the quinoa submerged over night on the counter at room temp
STEP 3: Rinse and Repeat
Empty the water from the jar (water from step 2)
Prop the jar to facilitate draining of any extra water, a pie pan work great for 2 quart jars. You can also use a dish drying rack.
shake the quinoa up to lay it out in the jar evenly.
Every 8 hours (or in the morning and evening for those of us that start in the evening) fill the jar with water to rinse the grain, empty and prop up to dry.
Prop the jar to facilitate draining of any extra water, a pie pan work great for 2 quart jars. You can also use a dish drying rack.
shake the quinoa up to lay it out in the jar evenly.
Every 8 hours (or in the morning and evening for those of us that start in the evening) fill the jar with water to rinse the grain, empty and prop up to dry.
STEP 4: The Result
Two mornings after you started soaking the quinoa it should have sprouted enough to eat. Some may leave it longer but it recommended that sprouts be no longer that the length of the grain. The sprouts will look like little tails all curled up against the grain.
13 Comments
SilentTearsAnimalRescue 8 years ago
Thank you, I've been wondering if I could sprout quinoa, and how to do it. Am adding to my collection :)
Rawfully Tempting 11 years ago
ChrysN 13 years ago
GhostCard 13 years ago
escapefromyonkers 13 years ago
Quinoa is one of the first grains i discovered that was quick to make and versatile. i have it for breakfasts lunch or dinner.
i need more gluten free foods and also should look into making the flour your wife makes. i wonder if that blendtec machine would make flour?
i remember when buying it that a man ahead of me was asking whether it could make duram flour, as he was from a country where that was popular. i am not sure what duram flour is, but i think it had to do what i would refer to as indian food, maybe roti is made with it? My spellings are probably off too on these ingredients.
GhostCard 13 years ago
http://www.westonaprice.org/food-features/493-going-gluten-free
If you scroll down a bit there is kind of a chart for how to combine different flours in order to get the desired result. Hope this helps. I looked up Durum flour and it looks like it is a type of Wheat flour.
Thanks for your comment!
thepelton 13 years ago
blodefood 13 years ago
young skipper 13 years ago
Mandrew 13 years ago
It is worth noting that nutritionally sprouted quinoa is best described as 'different' then quinoa. To suppose that is it is better, is to make a value judgment on different vitamins and nutrients.
The quinoa has however used some energy to sprout, so sprouting quinoa is environmentally less sound, but probably not measurably so... I wouldn't worry about it.
GhostCard 13 years ago
Good luck with sprouting
jstorm1 13 years ago
The next inevitable question is: can you extract, and then ferment, the quinoa malt??
GhostCard 13 years ago
It does smell sweet after a few rinses but i have not eaten it until its sprouted and cooked and by then it does not sweet per say.