Quinoa is one of the pseudo-cereals, although the Inca plant has much less in common with wheat than with beetroot or spinach. Just like beets, quinoa seeds can be germinated and eaten as sprouts.

Quinoa seedlings are significantly smaller than radish or lentil sprouts

reasons for sprouting

Quinoa is delicious and contains many valuable nutrients. However, the pseudo-grain also contains substances that are less beneficial to our organism:

saponins

Saponins are bitter substances that are found in the shell and are intended to protect the grains from predators. The commercially available quinoa has already been washed and/or peeled several times, so that the bitter substances have been reduced. Additional washing will further reduce the harmful substance. However, sensitive stomachs and children can react with abdominal pain to the toxins attacking our intestinal wall.

phytic acid

Phytic acid is a substance that helps the plant germinate. It binds other nutrients, which leads to inhibited nutrient absorption in our organism. Enzymes and intestinal bacteria can only break down a limited amount of the acid. Good news: Soaking and sprouting breaks down the phytic acid.

Sprouting Quinoa: A Guide

Quinoa germinates impressively quickly. After just a few hours you can observe the first seedlings. Therefore, quinoa must not germinate for too long, otherwise the sprouts will no longer taste good. After a day, the quinoa sprouts should be eaten. When germinating, proceed as follows:

  1. Wash your quinoa seeds.
  2. Then let the seeds soak for several hours.
  3. Drain the seeds and put them in a sprouting jar or leave them in the colander.
  4. After 12 hours, rinse the quinoa seeds.
  5. After 24 hours you can harvest and prepare the seedlings.

The most important facts at a glance

  • Ideal germination temperature: 18 to 20 degrees
  • Germination time: beginning after a few hours, ending after a day
  • Before germination: wash thoroughly
  • During germination: Rinse and change water once or twice
  • Use: On bread, in salads, as raw food, fermented, etc.

The nutrients of quinoa

Quinoa is considered a superfood and was even named Plant of the Year in 2013. The plant is also known as the Inca plant because the Inca consumed it more than 6000 years ago. These nutrients make the plant, which belongs to the foxtail family, so special:

nutrient per 100g
protein 13.7g
fat 5.0g
carbohydrates 60.8g
fiber 4.4g
potassium 800 mg
calcium 80 mg
magnesium 275 mg
iron 8mg
vitamin E 100mcg
Vitamin B1 460mcg
Vitamin B2 45mcg
vitamin C 4,200,000000mcg

Ideas for using quinoa sprouts

Quinoa sprouts are crunchy and delicious and can be eaten raw. Here are some more ideas on how to prepare your quinoa sprouts:

  • with cheese on bread
  • in the muesli
  • into green smoothies
  • into salads
  • as a topping for hot dishes such as meat or soups
  • As an ingredient for hummus or other dips

tips

If you don't want to eat your quinoa sprouts right away, you can store them tightly sealed in the fridge for several days.

Category:

Vegetable garden