I finally did it! I finally made quinoa sprouts!
Yes, I am well aware that I should not be quite so proud of myself for a culinary feat that doesn’t even involve cooking. But I am.
You see, me and quinoa sprouts have a very tumultuous relationship. I love sprouts. I mean I really, really love sprouts. Any kind. Sprouts are great on a salad, sandwich, veggie burger. It doesn’t really matter to me.
So naturally when I first started this site I tried making sprouts.
The first time, nothing happened at all.
The second time my sprouts when all stinky and moldy.
It was embarassing. I have a website about cooking quinoa and I can’t do something as simple as sprout seeds?
So, I put the idea on the back burner for a while and kept buying my sprouts at the grocery store.
Then a few weeks ago (around the time I released my Quinoa Cookbook), I was chatting back and forth with a couple of readers and quinoa sprouts came up again.
I knew I had to give it a try!
This time, I used the directions in Quinoa 365 as my guide.
These guys were so yummy in a vegetable sandwich and also rocked in my daily salad.
- 1/3 cup quinoa
- 1 cup filtered water
- Place quinoa and water in a glass bowl. Make sure the seeds are completely covered with water. Cover and soak for 45 minutes.
- Drain and rinse. Return quinoa to dish and cover, but leave a slight opening. Cover bowl completely with a clean kitchen towel. Let rest for 10 hours. Rinse and repeat the process two or three more times. Store sprouts in the refrigerator and use quickly.
What about you? Do you have an experience with quinoa sprouts you would like to share? Or have you perfected your method of sprouting quinoa? I’d love to hear from you!
Also, if anyone is interested here is a great opportunity for a chance to win a rocking rice cooker: Rice Cooker Giveaway Make sure you check this out because this rice cooker is the tops and perfect for cooking quinoa!