No, I have not started a grow-op, I am sprouting quinoa, ok? Actually I seem to have a lot of science projects on the go right now, first the sourdough starter, now the quinoa. Sure makes for interesting conversation when people visit my dorm and wonder what all the containers with mysterious contents/liquids are for.
Quinoa is super good for you in the first place. Not only is it a complete protein, its seeds are gluten free as well. But when you sprout it, the nutritional value becomes even greater. During the process, enzymes in the quinoa help to multiply its vitamin contents. The quinoa also softens, allowing it to be eaten raw. All I did was toss my sprouted quinoa with sliced portabello mushrooms, aged balsamic and a splash of soy sauce to make a fresh, chilled salad. Yum!
|This was what it looked like after only 12 hours.|
|After 24 hours there was a decent amount of sprouts!|
As for the sprouting process itself, it could not be simpler. First, soak the quinoa in enough water to cover whatever amount you are using. I did this before I went to bed, then I drained it the next morning. Rinse the quinoa, drain again and cover. Let it be for another 8-12 hours. You will probably see sprouts already. Repeat the rinsing, draining, covering and wait another 8-12 hours. By this point, the sprouts should be plentiful and the quinoa is ready to use. If not, continue with the previous step until they appear. But it really shouldn’t take that long.
And you’ve got to admit, even if you don’t enjoy quinoa, it’s pretty cool just as an experiment! I know, I’m a dork. But it’s so cool!!! Plus it is healthy for you, plus it tastes good. Come on people, just try it!