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August 11, 2012

Sprouted Quinoa and Sprouted Quinoa Flour

Quinoa is a great food. Sprouted Quinoa is even better! Ancient Incas used Quinoa as a grain. It's gluten free, and a rich source of amino acids and protein.While many people boil and eat like rice, this wonderful ingredient can be sprouted and sprinkled on salads, soups and wraps. You can also  dehydrate it  into lovely crunchies, which can be used in cookies, brownies and other treats, or dehydrate and grind into a lovely flour. I have both whole dehydrated Quinoa and ground Quinoa flour at all times in my freezer. Quinoa sprouts are a abundant sources of vitamins C and E, as well as phosphorus, potassium, and magnesium. It takes less than 24 hours to grow. Soooo easy!

Directions For Sprouting
1 - Rinse quinoa well and cover with water in a wide-mouth glass jar and lid.
2 - Soak for 20-30 minutes. In fact, you don't really have to soak it at all, but I like to give it a jump start. 
3 - Drain water, rinse, drain well, and return to mason jar. Cover jar with lid rim and a screen (sprouting lids) or cheesecloth or paper towel.  A rim lid or rubber band will  hold  cloth in place. Tilt jar so it drains, using a bowl or dish rack.
4 - Sprout overnight. Tails should be about 1/4" long when done. 
5 - Rinse well, drain very well,  and return to jar, or airtight container, and refrigerate. Rinse and drain daily to retain freshness. 
6 - Option: Spread soaked Quinoa onto a large baking tray and cover with a clean, cotton towel. (Rinse every 6 to 8 hours and return to tray until sprouts form). 

*Dehydrate sprouted quinoa and use as crunchies or grind into flour for cookies, breads and crackers.

Directions for 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. Continue to dehydrate until dry and crunchy. Using a nut/seed grinder or Vitamix dry blade, grind into flour. I like to sift mine to make it extra fluffy. You can substitute out anywhere from 1 tablespoon to 1/2 cup of this for recipes calling for nut flour.  (Too much will change the flavor, so start slowly). Store in airtight container in freezer. 

Note: Mixture of red and white Quinoa are pictured. Normally, it's light colored. I like to mix different varieties of Quinoa, but if you want a lighter colored batter, stick with light colored Quinoa. 

Quinoa can be sprouted and sprinkled on salads like other tasty sprouts, but the sprouts can also be dehydrated in advance, stored in the freezer, and used in cookies, crackers cakes, brownies, breads, etc, to add a delightful crunch. Freshly sprouted Quinoa also makes a great Sprouted Tabbouleh Salad, and Breakfast Cereal.

Click on the RECIPE CATEGORY Drop-Down Menu on Home Page, and select QUINOA for some other recipe ideas.  


Anonymous said...

how interesting! i've never sprouted quinoa before. maybe i should try!

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