Wanna know something I've been doing a lot these days?
I never thought in a bazillion years that I'd be so "into" sprouting. The truth is, once I got over the intimidation factor (that comes along with sprouting and a wealth of other kitchen science-type things) I quickly learned the simple fool-proof method. Take it from someone who likes to make food as easy and simple as possible - if I can do it you can too!
In today's post I'm going to share with you one of my favorite Sprouted Salads featuring Red Quinoa. I make this all the time now, and enjoy it in a variety if different forms. It's super filing and nutritious, and the Quinoa will keep for up to 2 weeks in your fridge.
It's so easy! Just follow these simple steps:
How To Sprout Red Quinoa
Tools you will Need:
- 3 cup (24 oz) Wide Mouth Mason Jar with Lid & Screw Band
- Strainer or Dish Rack
- Paper Towels
One more thing before you get started!
Red Quinoa almost always DOUBLES in size after its been sprouted. In the following steps you will begin with 1 and 1/2 cups Quinoa and end with roughly 3 cups of Sprouted Quinoa. Get it?
Okay, one more time:
1 & 1/2 cups Dry Quinoa = 3 cups Sprouted Quinoa.
Step 1. In your Wide Mouthed Mason Jar place:
1 & 1/2 cups Red Quinoa
Cover your Quinoa with 2 cups of Water and seal with lid
Let your Quinoa soak overnight (8 hours roughly)
Step 2. After your Quinoa has finished soaking remove the lid, cover with Cheesecloth and secure cheese cloth with Screw Band
|In this photo I'm making a|
Step 3. After you've secured your Cheesecloth to the top of your Jar with your Screw Band, proceed to hold the jar over your kitchen sink, turn the jar upside down and shake all of the water out!
Step 4. Once you've drained all of the soaking liquid from your jar (or as much as you can), place it upside down in a Mesh Strainer or on a Dish Rack, place your strainer on a plate or shallow bowl to catch any access liquid:
Cover your Jar with a towel and let the Quinoa sit upside down for 5 to 6 hours.
Step 5. Rinse your Quinoa every 5 to 6 hours (or 2 to 3 times a day) by pouring water through the cheesecloth (you don't need to remove it), gently "swooshing" the water around so it touches all of the Quinoa, pour the water out of your jar and into the sink, and place your jar back into the strainer (or dish rack) upside down.
Step 6. From start to finish your Quinoa should only take a total of 48 hours to fully sprout. You will know it's done when the tail of the sprout is roughly a quarter to a half inch long. Example:
|Finished Sprouted Quinoa|
Final Step - The Most Important Step!!
I can't stress to you the importance of properly drying your sprouts. If you don't then they won't last as long in the fridge, and that's just a travesty!
My Method for drying Sprouts:
Lay out (on a flat dry surface, like your counter-top or dining room table):
Two layers of Paper Towels - large enough to thinly spread all of your sprouts onto.
Thinly spread all of your Sprouts onto your Paper Towels
Proceed to add another layer of paper towels on top of your Sprouts, pressing down on the paper towel so as to soak up as much of the moisture from the sprouts that you possibly can:
Let your Quinoa sit and dry out in the open (while sandwiched between the Paper Towels) for an hour or more. Making absolute sure you've soaked up all of the access moisture from the Quinoa.
When your Quinoa is dry, place it in an air tight container and store it in the fridge.
And you're done!
How about a recipe using that lovely and nutritious Sprouted Quinoa?!
Nutty Quinoa Salad with Lemon & Herbs
Follow the directions above to get the proper amount of Sprouted Quinoa needed for this recipe.
Step 1. Grating your Macadamia Nuts
|It's the return of the itty-bitty-grater!|
Measure out 1/2 cup Macadamia Nuts
Using your tiny grater (any small tooth grater will do - but aren't tiny graters adorable?!!) proceed to grate all of the Macadamia nuts into a fluffy nutty yummy pile:
Your Macadamia nut fluff should now equal roughly 3/4 cup
Set this fluffy goodness aside and move onto the next step.
Step 2. Making your Salad
| Using some herbs from my very first |
bucket garden feels very rewarding!
Into a large mixing bowl combine the following in order:
3 c Sprouted Quinoa
3/4 c Grated Macadamia Nut (from Step 1)
Using a fork, mix together your Quinoa and Macadamia nut:
continue to add:
1/3 c fresh Chive - minced
1/4 c fresh Dill - minced
1 Tbsp Lemon zest
1 Tbsp + 1 tsp Onion powder
1 tsp Garlic Granules
Sea Salt & Pepper to taste
Mix everything together evenly!
Enjoy right away, or for a more intense and robust flavor:
Warm your Salad in either your dehydrator or oven (set at it's lowest heat leaving the oven door cracked open) for up to 1 hour.
Lawdy this is good!
Another variation of this salad, which I happened to have this afternoon for lunch...
Chard Wrap with Cheeze, Quinoa Salad, Carrot julienne, chive, and tomato.
Make extra wraps and surprise a friend with lunch!
Thanks for coming by!