Making your own quinoa sprouts is easy and inexpensive. Once they have sprouted you can make a delicious Sprouted Quinoa Salad with Avocado Dressing.
When I was at the local health food store, they had a 4 ounce container of “mixed sprouts” (peas and lentils) for $2.49. I made 8 ounces of lentil sprouts for about 25 cents.
A quick search for “growing sprouts” turned up a slew of sites, some of which recommended specific water temperatures and sprouting vessels etc. I just know what worked for me – you may need to tweak it.
I used a very simple sprouting jar and method.
- I poured 4 ounces of quinoa into a quart sized Ball/Mason quart jar and 4 ounces of lentils into another and then filled both with cold tap water to the 8 ounce line.
- I topped each with a square of cheese cloth and secured with a rubber band and stuck them in a cupboard (out of toppling range of the ultra curious soon to be 5 year old and temperature variations).
- About 8 hours later I emptied the water, rinsed and put the seeds back in the jars without any water.
- The next morning the quinoa had already started sprouting! The lentils had no visible sprouts but had doubled in volume.
- About 4 hours later I made the Quinoa Salad and Avocado Dressing for lunch. I ended up with about 8 ounces of sprouted quinoa, I think.
- Before bed (12 hours-ish from the last rinse) I rinsed the lentils again and they had the makings of tiny sprouts.
- By morning, the lentils had sprouted. I rinsed them and left them another 12 hours.
For the Quinoa Salad, use whatever ingredients are fresh and in season! Don’t overspend on a tomato in December that won’t end up tasting very good anyway. I didn’t have jicama or cucumber, but I did have radishes so I went with that. I made it with this Creamy Avocado Dressing, but feel free to top with your favorite
Salad made with Sprouted quinoa, tomatoes and cucumbers
- 2 cups sprouted quinoa
- 1/2 cucumber peeled, seeded and chopped
- 1 red pepper seeded and chopped
- 1 tomato chopped
- 1 stalk celery thinly sliced
- 1 carrot grated
- 1/4 cup jicama chopped
- 1/2 cup cilantro parsley or basil
- Rinse quinoa then put into a large jar and cover completely with tap water. Cover with cheese cloth secured with a rubber band.
Let soak for 8 hours. Empty the water and rinse the quinoa. Put back in the jar without additional water and secure with cheese cloth.
Let sit for approximately 12-24 hours, quinoa should be sprouted.
- Mix all ingredients in a large bowl and stir in Avocado Dressing, or other dressing of your choice. Salad is ready to serve, or you can let sit in the refrigerator for a few hours to allow the flavors to mix.
You can serve the salad with this Avocado Dressing or any dressing of your choice.
Until next time, happy eating.