When you sprout quinoa, the nutrients found within quinoa all significantly increase. Quinoa becomes easier to digest and has the added benefit of being gluten-free.
Sprouting provides the correct environment for growth and switches the seed from the dormant state to the active growth state. When analysed, the nutrient content in sprouts are significantly greater than the levels found in non-sprouted grains, legumes, nuts or seeds.
Sprouts are also much easier to digest, they have a reduced level of anti-nutrients and nutrients like vitamins, minerals and enzymes more bio-available for digestion. Therefore it makes sense to regularly include sprouts in the diet.
1 cup sprouted quinoa
(For further information about sprouting quinoa see how to sprout)
- Place sprouted quinoa in a suitable pan and cover with 2 cups of clean water.
- Bring to the boil then simmer until sprouts are tender and water has been absorbed
There are many ways to use sprouted quinoa such as in salads, soups, stews or as a stuffing. By replacing recipes which use un-sprouted cooked quinoa with sprouted quinoa you will be significantly improving nutrient availability and lowering digestivve stress.