This Recipe is part of the Quinoa for Breakfast, Lunch and Dinner Quinoa Recipes
Sprouted quinoa has concentrated amounts of vitamins and minerals. It is a great addition to salads, sandwiches and side dishes.
Sprouted quinoa has concentrated amounts of vitamins and minerals. It is a great addition to salads, sandwiches and sides or can just be munched as a snack for that extra boost of living enzymes! The quantity of sprouts you get will depend on the duration of the sprouting process.
Ingredients
2/3cup (160 mL) quinoa
2 cups (500 mL) distilled cold water
Directions
1. Place the quinoa and water in a 10-inch (25 cm) round or square covered casserole dish or glass bowl. Ensure all the seeds are completely immersed in water, cover and soak them for 40 minutes at room temperature.
2. Drain the quinoa and rinse thoroughly with water. Return the quinoa to the original dish and replace the cover, but leave a slight opening for air. Cover completely with a kitchen towel.
3. Let the sprouts rest for 8 to 10 hours. Repeat the rinse-and-rest process 1 to 2 more times depending on how long you like your sprouts. The shorter the sprouts, the longer they last in the refrigerator. Be sure to use longer sprouts quickly, preferably within 24 hours.
Makes 2 cups (500 ml)
Excerpted from Quinoa 365 by Patricia Green and Carolyn Hemming. Copyright © 2010 by Patricia Green and Carolyn Hemming. Excerpted by permission of Whitecape Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book!
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