sprouting and raw quinoa?
sprouting and raw quinoa?
For those of you out there using quinoa – can I just soak it and eat it or does it have to be sprouted to be ok to eat? Most of the recipes on goneraw are using sprouted quinoa from what I can tell. I’m a bit confused on this whole sprouting issue to be honest. I’ve been soaking and using raw oats and buckwheat without sprouting but perhaps I should be? Are these things still nutritious without the sprouting? Sounds like a stupid question but I’m just not at all clear on this so any thoughts would be wonderful to hear!
think of it this way, you have a seed with the potential to sprout life (a plant), all you need to do is add water.
So you soak the seed for 4 hours, and then drain, the next morning rinse with water and drain again, by the end of the day the seed should of sprouted with a little tail, full of LIFE ENERGY.
You can add it to a salad, or mix it with chopped veggies and a vinaigrette or Blend it with a Seed milk and Banana for a morning breakfast!!
Whatever you do rinse, rinse, rinse and rinse it. Quinoa is high in saponins which can reduce the palatability of the product but can also make you sick – I speak from experience here. I made a lovely quinoa salad, but was so sick I can’t face it any more!
I tried sprouting quinoa the other day but within hours of soaking it started to smell funny. It was bad by the next day, even though I rinsed it three times a day with my other sprouts.
Sprouted Quinoa is not a favorite of mine. Maybe it’s just tricky, but I do well with other sprouts. Pretty yucky actually.
I like sprouted quinoa in things. I only soak it for 30 minutes to maybe an hour or so, and then rinse & drain it several times befor leaving it out to sprout – and I make sure it is drained really well. It sprouts within a day or less, but I like mine to sprout for at least a whole day so it’s not quite so crunchy. :)
Oh, and lots of people eat buckwheat just soaked & not sprouted.
I agree with Angie. I’ve had no trouble sprouting quinoa. For me, it has been the easiest and most successful of my sprouting attempts. I soaked it a few hours and it was sprouting within a few more hours. I could have used it that day. If it gets waterlogged it will start to go bad and smell. Draining it is so important. I’ve made sprouted quinoa tabbouleh that was even better than the traditional version with bulgur.
On the sprouting topic, does anyone know why my mung bean sprouts are taking on a mauve hue? They smell okay. They’re a bit bitter, but not rotten at all. Did I expose them to too much light? I’m sprouting them in a strainer, which may not be ideal, but I understand that they do better when they’re tightly packed, so I thought the strainer might work. Any thoughts?
1sweetpea – oooo – I am really interested to know the answer to your question too. This has happened to me many times (with my garbanzos too and it always kinda freaks me out. InhHigh school I took a microbiology class and we
would grow various’ life forms’ on petri dishes. One of things that would frequently show up on our swabbing was a pink hued bacteria growth…the name escapes me at the moment..but I often see it growing in parts of my shower were water sits for too long…
anyway- I always wonder if its bacteria in my rinsing water that’s causing the pink/puplish hue on my sproutsā€¦.Iā€™ve never seen conventional sprouts with this coloring.
Also, I don’t have a filter on my sink and sometimes I just can’t justify using all my bottled water to rinse the beans, so I soak in filtered, but rinse with tap…