If you are looking for some low carb crunch to add to your salad, Quinoa sprouts may just be the answer. The process of “sprouting” burns up the stored carbohydrates within the seed (or legume). The same method works for lentils and beans, but they take a few days longer to sprout than Quinoa. The same method works for lentils and beans, but they take a few days longer to sprout than quinoa.
Make more or less as desired and don’t worry too much about measuring, just use about twice as much water as seeds. If you cover with cheesecloth, you can use that as a strainer. I use a coffee filter to allow air in, but not fruit flies or ants.
Quinoa Sprouts Ingredients
- ½ cup quinoa
- 1 cup filtered water
- Glass jar
- Cheesecloth or coffee filter
- Add quinoa and water to a jar.
- Cover with cheesecloth or coffee filter and let sit for about 4-6 hours.
- Drain off the water. Place the jar in a warm, dry place until the quinoa sprouts, about 1 or 2 days.
- Rinse and drain. Spread out on paper towels and blot dry. Eat immediately or store in the fridge for a few days.
The renowned chef Audrey Humaciu created this recipe for Harvest2U.
Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and over priced coffee.
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Always use organic fruits and vegetables in these recipes. Local source: Harvest2U, a Temecula Organic produce company.