Sunday, February 24, 2008

Quinoa, Sacred Grain in a Raw Food Salad with Sprouts

Quinoa is an ancient food. Since at least 5000 years, it has been cultivated in the South American Andes. The Inca’s called it “mother grain” and revered it as sacred.
Quinoa is not a real grain, it is the seed of the Chenopodium or Goosefoot plant.

Quinoa contains a lot of protein, calcium, iron, vitamin E and B vitamins. It’s a complete protein, because it contains all eight essential amino acids. It contains lysine, cystine and methionine, that are typically low in other grains.
Quinoa does not contain gluten.

Sprouting Quinoa
Soak the quinoa for 2 to 4 hours. Sprout the seeds for 12 to 48 hours. You can do this in a sprouting bag, in a glass jar or on a deep plate. Quinoa sprouts fast. Rinse the seeds often to get rid of the soapy tasting saponin in the seed coat. I sprout it on a deep plate and use a strainer to rinse.
Quinoa has a strong taste.

Quinoa Salad with Sprouts
You can make great combinations with sprouted quinoa in mixed salads.
For a recipe, watch this YouTube video.

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