How to Sprout Quinoa
Discover how to sprout quinoa and use it to replace grains like rice and couscous in your raw salads, wraps, with vegetables and more.
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Equipment
- Wide mouthed mason jar
- Fine mesh strainer or sieve.
- Piece of cheesecloth and rubber band or a sprouting lid
- A bowl.
Ingredients
- ½ cup (90g) raw quinoa
- fresh cool water as needed
Instructions
- Soak Quinoa. Using a fine-mesh strainer, thoroughly wash the seeds in fresh cool water. Pick out any debris or tiny stones and discard. Transfer the seeds into a wide-mouthed mason jar. Cover the quinoa with 2-3 times the amount of cool water and soak for 30 minutes.
- Rinse and Drain. Rinse and drain the quinoa seeds thoroughly using a fine mesh sieve. You will need to rinse and drain the seeds twice each day, every 8-12 hours, while they're sprouting. This is to keep them healthy, fresh and hydrated.
- Sprout. Pop the quinoa back into the jar and cover with the sprouting lid. Turn the jar upside down and place at an angle in a bowl, so that any residual water can escape. They'll start to sprout tiny shoots in 2-3 days. Keep out of direct sunlight. Remember to rinse and drain them twice each day (every 8-12 hours).
- Harvest. After 2-3 days your quinoa should now have grown tiny tails. To harvest, give the sprouts a final rinse and drain well before using. Store in a lidded container in the fridge for 3-4 days.
Notes
Storing
Store in a lidded container in the fridge to keep fresh for up to 3-4 days. I like to give them a rinse and drain to refresh them before using.
How to tell if sprouts have gone bad
If your sprouts spoil, toss them out and start again. Give your sprouts a sniff. Healthy sprouts will smell fresh. It's a good idea to watch over your sprouts as you go and learn how they look and smell during this process, so it becomes familiar to you.
If your sprouts smell funky, not fresh or they if appear slimy, or if you notice a white or off coloured fluffy bits amongst them please throw them out. They're probably spoiled.
See the Food Safety information at the bottom of the blog post for more details.
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