Grow quinoa sprouts or use for cooking.
- Days to Sprout: 2-3 days
- Soak Time: 4-8 hours
- Yield: 1 tbsp dry seed yields 1/2 cup of sprouts
- Storage: Our seeds should sprout well for a year after you purchase them, if stored in a cool dry place. If you’d like to extend the germination life of your seeds, store them in the fridge. If you store your seeds in the freezer, they’ll last even longer!
Soak: Put 1-2 Tbsp. seed in a wide mouth jar with a sprouting lid. Add water, swirl, and drain. Refill jar with water and soak 4-12 hours. Drain well and invert jar at an angle on a sprouting or draining rack, or in a bowl or drain rack.
Rinse: Twice a day, refill jar with cold water, swirl, and drain well by tapping excess water from jar.
Enjoy! Ready to eat in 2-3 days. The herb hulls are good tasting so you can harvest earlier if you like the flavor and texture of the hulls. Refrigerate to store. (Sprouts store best when they are fairly dry.)
- Some sprouts tend to clump together as they grow. To separate, fill the jar with water, remove the screen and stir gently with a fork during the regular rinse. Remove hulls if desired. Drain well as usual.
- The drier they are the better sprouts keep. Be sure to let sprouts grow another half day after the final sorting rinse before storing in the fridge. Optional: put folded paper towel on top of the sprouts in the jar. Put lid on and refrigerate turned upside down. This removes excess moisture.
The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or 'mother of all grains' To Cook – Rinse thoroughly in warm water, until water becomes clear. Use 2 cups water to 1 cup quinoa, simmer 15 to 20 minutes.
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Seeds sprouted very quickly and sprouts were ready iin just a couple of days. So tasty as a breakfast with barely sprouted sunflower and berries.