2 tsp shelled hemp seeds
Directions For Sprouting
Rinse quinoa well and cover with water in a wide-mouth glass jar and lid. Let soak 20-30 minutes. In fact, you don't really have to soak it at all, but I like to give it a jump start. Drain water, rinse, and return to mason jar. Place in a dark cool area, using a jar lid with a screen or cheesecloth to cover it. A rim lid or rubber band will hold cloth in place. Rinse 2-3 times a day until tails form. I like it when the tails are about 1/4" - 1/2" long and quinoa can literally sprout overnight, so keep an eye on it. Once sprouted, rinse well and return to jar, cover, and refrigerate. Rinse daily to retain freshness. Give it a try! It is so easy, and they are great in salads, sandwiches, and garnishes for soup. Dehydrate sprouted quinoa and grind into flour for cookies, breads and crackers.
Sprouted Quinoa Flour
Sprout as directed above until tails just start to form. Rinse and drain and place sprouts on a non-stick dehydrator tray and dehydrate at 110 degrees for about 4 hours. Stir around in between to make sure all sprouts are exposed to air and drying.