Making your own sprouts at home is simple and affordable. A few common kitchen materials and a little time and you have tender, nutritious sprouts. Sprouting will make the quinoa more alkalizing to the body, break down complex sugars and make it more digestible. It also softens and opens the seeds to allows for consuming them raw. Mix with taco seasoning for vegetarian tacos, top over salads, or even blend with water for homemade sprouted quinoa milk.
1 c. Royal White Quinoa
2 c. filtered water, plus more for rinsing
Large glass jar
Cheesecloth or a thin tea towel
Colander/strainer to fit inside the bowl
Add the quinoa and water to the large glass jar. Cover with cheesecloth or a thin tea towel and secure with a rubber band. Soak 6-8 hours (overnight works well but do not soak more than 12 hours).
Invert the jar to drain the water into the sink, holding the cheesecloth in place. Place a colander inside a large bowl and set the quinoa jar inverted in the colander (as pictured) to allow excess water to drain. Place in a warm spot in the kitchen like a cupboard or on top of the refrigerator.
Every 6-8 hours, remove the cheesecloth and rinse the quinoa off. Do this by filling the jar partially with filtered water, swirling the water around the quinoa, replacing the cheesecloth, and draining the water into the sink. Invert the jar again into the colander. It’s important to rinse the quinoa this often to prevent it from souring.
Allow the quinoa to spout over 24-36 hours total, or until sprouts appear to your liking. Flavor of the quinoa is best within a 36 hour period, going longer can give the sprouts a slight lemon or tart flavor.
Store the sprouts in the refrigerator and use them within 3 days.