Quinoa is an ancient pseudograin which originated in the Andes region of South America; it has been cultivated for 6000 years. It was a staple of the diet of the Incas, who considered it sacred. Quinoa is very high in protein - it is said that it contains every single amino-acid.
Soaking and sprouting quinoa decrease the level of phytic acid, an enzyme inhibitor, that can block absorption of vitamins and minerals, and can cause poor digestion and disruption of healthy gut bacteria.
Rinse 1 – 1.5 cups of quinoa thoroughly with cold water. Place the quinoa into a 1 quart mason jar. Fill this jar to the top with more cold spring water. Let it soak for about six to twelve hours.
Pour out the water and put a sprouting lid or cheese cloth on the jar. After you pour the water out, set the jar with the sprouting lid on upside down in a container to catch excess dripping water.
About every 6 or so hours (or whenever you have time to/ remember), rinse the quinoa with water, pour out, and put the jar upside down over the bowl again.
It will take a day or two for the sprouts to form. Once you see little thread-like sprouts coming from the quinoa, place the quinoa on a tray or plate and cover with a cloth or parchment paper to keep away dust. Move this tray away from direct sunlight and keep at room temperature. Allow time for the quinoa to fully dry out
Store in a sealed glass container in the refrigerator to keep cool and ensure freshness. It’s best to use these sprouts within one to two weeks!
It can be used raw in salads or quinoa sushi (recipe in the newsletter - sign up!) or slighly steemed.