5,000 year old grain that produces super nutritious sprouts.
to Sprout in 2-4 Days
Shelf Life at 70° = 2 years
Shelf Life = 1-2 weeks
A, B, C and E
Iron, Magnesium, Niacin, Phosphorus, Potassium
approximately 1 Cup (1/2 lb.) of Sprouts
2/3 Cup of seed into a bowl or into your Sprouter.
2-3 times as much cool (60-70 degree) water.
seeds up to assure even water contact for all.
seeds to Soak for 20-30 minutes.
the seeds into your sprouter if necessary.
off the soak water.
thoroughly with cool (60-70°) water
anywhere out of direct sunlight and at room temperature (70° is
optimal) between Rinses.
and Drain again in 8-12 hours.
perhaps once more...
and Drain in 8-12 hours.
usually stop here. We like our sprouts small.
Quinoa can be sprouted quite a bit longer but it's texture changes
profoundly, going from a soft crunchy sprout to a very soft sprout.
If you sprout it long you'll have to use it soon as it won't keep
on your climate and the time of year you are sprouting and most
importantly your personal preference - You may Rinse and Drain again
at 8-12 hour intervals for several days. However - we prefer to
sprout only to the point where most of the seeds have sprouted tiny
(1/4 inch) roots, which is typically after just 2 or 3 Rinse and
sprouts are done 8-12 hours after your final rinse. Be sure to Drain
them as thoroughly as possible after that final rinse.
goal during the final 8-12 hours is to minimize the surface moisture
of your sprouts - they will store best in your refrigerator if they
are dry to the touch.
your sprout crop to a plastic bag or the sealed container of your
choice - glass is good - and put them in your refrigerator - if you
can keep from eating them all first.
Quinoa - when sprouted very short - can make it in refrigeration for
up to 2 weeks but if you can use 'em fresher we think you'll like
that the yield will be approximately 1.5:1, so in theory you can
start with as much as 2/3 as much dry seed as your Sprouter has