Vegan, Jane Austen student, Minimalist, Reader, Librarian

Sunday, February 24, 2013

Sprouted Quinoa

Music: Doris Day on shuffle on the Macbook

We're starting to experiment more with sprouting. It's just another way we're trying to get more raw foods into our daily lifestyle.



I mix the quinoa with lots of different chopped and/or fermented vegetables, whatever I happen to have on hand: cucumbers, radishes, onions, olives, carrots, celery, beets, avocado, leftover greens. I'll add some sea salt or gomashio and perhaps a little toasted sesame oil or tamari.

It's surprisingly easy to sprout quinoa:

Take 1 C quinoa (any kind; Jim likes the tri-colored because it's pretty) and rinse throughly in a fine sieve. Place in a bowl and add two to three times as much water. Let sit for 20-30 minutes.

Drain and rinse again. Place back into bowl & cover with plate. Let sit overnight. In the morning, rinse again and drain very well. You'll notice that it has sprouted as tiny little tails will have appeared; this also happens when you cook it so you know it's ready.



Place in a sealable container with lid and store in the refrigerator and use within 3 days. If you want, you can put it back into the bowl and let it sit for a few more hours to soften more (& then rinse & drain) but, if you do, once you place it in the refrigerator, you should eat it within a day or two. Enjoy in salads or alone with spices. It has a chewy texture and a nutty flavor.

2 comments:

  1. Thanks Maria! I never thought about doing this and its hopeful and fun because it such an easy way to add another thing that is nutritious and delicious~

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  2. Shawn: See this post about juicing vs. smoothies:
    http://www.foodmatters.tv/articles-1/juicing-vs-blending-which-one-is-better

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