Sprout Week: Quinoa.

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Quinoa and Lentil Sprouts

Makes about 2 cups sprouted quinoa. Sprouting will remove the phytic acid that makes it sometimes hard to digest grains, seeds, legumes and nuts. It’ll also improves its nutrints especially vitamin C and beta carotene.

You’ll need –
1 litre (mason)jar
Sprouting lid or mesh screen

Ingredients –
1-1.5 cups quinoa, australian and organic (any colour)
about 3 cups filtered water

1. First, rinse quinoa thoroughly. Put quinoa into the jar and top with filtered water. Let quinoa soak for about 6 hours. Overnight is good.

2. In the morning, drain then fill the jar with more water to rinse the quinoa, then pour it out and set the jar with sprouting lid on upside down on a bowl or container to catch excess dripping water.

3. About every 6 hours, rinse your quinoa with water, pour out and put upside down over bowl. The rinse times don’t need to be too exact just make sure that it’s not sitting for too long without being rinsed.

4. It will take about 1-2 days for sprouts to form. You will see little tails appear. Once it’s done give it a final rinse, allow it to dry then store quinoa in the fridge sealed, and use within a few days.

Use it either as isto make milk, salads, Blis Balls, or cook as you would quinoa regularly. I combine sprouted quinoa with equal parts water in a pot and simmer on medium heat until cooked through about 20-30 minutes.

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