Last night, around dinner time, I put 1/4 cup quinoa in a wide-mouthed glass jar and covered it in filtered water. I didn't measure the amount of water, but use at least 1 cup.
Before bed (after 4-6 hours) I rinsed and drained the quinoa thoroughly. At this stage you can already see the quinoa is plumper and softer looking. I covered the jar with a towel and left it in a cool place overnight.
In the morning I rinsed and drained the quinoa again and left it in the jar, covered, for another 5 hours. We have sproutage!
After at least 5 hours have passed, rinse and drain the quinoa one more time. You'll know it is done when the sprouts are between 1/2" and 1" long. Put the jar in the fridge to stop sprouting if you're not using right away.
Make a delicious sprouted quinoa salad.
Super(foods) sprouted quinoa salad
- 1/4 cup quinoa (~3/4 cup sprouted)
- 1/2 cup grape tomatoes, halved
- 1/2 red bell pepper, diced
- 1 tbsp goji berries, reconstituted in filtered water
- 2 sundried tomatoes, soaked in filtered water and chopped
- 1 small shallot, minced
- 1 clove garlic, minced
- Chopped walnuts, for garnish
- 1 tbsp cold-pressed olive oil
- 1/2 tbsp red wine vinegar
- 1/4 tsp red chili powder
- 1 tsp oregano
- S&P, to taste
- Dump everything into a bowl, toss and allow to chill for at least an hour. The longer it sits, the more the flavors meld. Top with walnuts.
This salad is packed with nutrition. Tomatoes, red peppers, goji berries, walnuts, sprouts and chili powder are not only super delicious, but they're superfoods! My little experiment worked well - the sprouts were a nice combination of soft and crunchy and the salad was light, delicate and healthy. Also, I know goji berries are typically reserved for sweet dishes, but they taste great in a savory dish. I definitely plan on sprouting more and experimenting. Next on the list: maybe rice or lentils!