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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.