Soaking and Sprouting Quinoa
Aug. 15th, 2018 02:09 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaSoaking and Sprouting Quinoa
Step One: The day before I plan to make a recipe with quinoa, I measure out how much I will need, place it in a fine mesh strainer, and then rinse it with running water for 10-15 seconds. *Note: the purpose of this step is to remove saponins.
Step Two: Place the rinsed quinoa in a glass bowl then pour in enough filtered water to cover it by several inches.
Step Three: Add one tablespoon of apple cider vinegar per cup of water used. {For example, if I’m soaking one cup of quinoa, I will add approximately two cups filtered water and two tablespoons apple cider vinegar} Stir together and then place bowl in a warm location that is at room temperature.
Step Four: The next morning, you will find your quinoa has absorbed some of the water and has also started to form little tails or sprouts. I usually let mine sit for 12-24 hours as the longer it soaks, the more the phytate is reduced.
Step Five: Drain and rinse the quinoa again with a fine mesh strainer and then place into a pot large enough for cooking along with the appropriate amount of filtered water (this depends on how much quinoa you are cooking).
I use less water than what is used to cook quinoa that has not been soaked. For example, for 1 cup quinoa I would use approximately 1.5 cups water.
Note: At this point you also have the option to achieve a full sprout by placing it in a mason jar (instead of a pot for cooking) without water and topping with a lid suitable for sprouting. Here is a helpful post on sprouting quinoa for several days: How to Sprout Quinoa.
Step Six: Bring the water to a low boil and then immediately reduce heat to low before covering with a lid. Allow to cook for 15 minutes and then check the texture. If it appears done and there is still water left, drain the excess like you would pasta. If it isn’t done, continue to cook for a full 20 minutes.
Now the quinoa should be fluffy (but not mushy) and ready to eat!
Step One: The day before I plan to make a recipe with quinoa, I measure out how much I will need, place it in a fine mesh strainer, and then rinse it with running water for 10-15 seconds. *Note: the purpose of this step is to remove saponins.
Step Two: Place the rinsed quinoa in a glass bowl then pour in enough filtered water to cover it by several inches.
Step Three: Add one tablespoon of apple cider vinegar per cup of water used. {For example, if I’m soaking one cup of quinoa, I will add approximately two cups filtered water and two tablespoons apple cider vinegar} Stir together and then place bowl in a warm location that is at room temperature.
Step Four: The next morning, you will find your quinoa has absorbed some of the water and has also started to form little tails or sprouts. I usually let mine sit for 12-24 hours as the longer it soaks, the more the phytate is reduced.
Step Five: Drain and rinse the quinoa again with a fine mesh strainer and then place into a pot large enough for cooking along with the appropriate amount of filtered water (this depends on how much quinoa you are cooking).
I use less water than what is used to cook quinoa that has not been soaked. For example, for 1 cup quinoa I would use approximately 1.5 cups water.
Note: At this point you also have the option to achieve a full sprout by placing it in a mason jar (instead of a pot for cooking) without water and topping with a lid suitable for sprouting. Here is a helpful post on sprouting quinoa for several days: How to Sprout Quinoa.
Step Six: Bring the water to a low boil and then immediately reduce heat to low before covering with a lid. Allow to cook for 15 minutes and then check the texture. If it appears done and there is still water left, drain the excess like you would pasta. If it isn’t done, continue to cook for a full 20 minutes.
Now the quinoa should be fluffy (but not mushy) and ready to eat!
