Comments on: Raw Food Diet Superfood Part 2 – Quinoa

By: Brett

Brett — Sat, 05 Dec 2009 18:38:58 +0000

I have to say I have been quite pleased with how easy quinoa sprouts.
I just add a cup or so of quinoa to either a cheesecloth (or toe of a pair of knee high nylons will do just fine) and soak in a bowl of water. I change the water a couple times over the next 4-6 hours, making sure to squeeze the water out of the cloth/nylons when I do.
I then spread the quinoa very thinly layer into any kind of tupperware, pan, etc. and then cover with Glad Press N’Seal wrap and put in the fridge.
If you check the next moring, you will see tiny sprouts. If you wait another day or two, the sprouts will get a bit longer.
I have done this with both the white and red varieties and have eaten it plain or in salads.
I have tried and been successful sprouting lentils, almonds, etc. and have found quinoa to be the easiest and quickest thing I have ever sprouted. -Which is nice considering the effort vs. the nutritional value when sprouting.

By: Ken

Ken — Mon, 03 Aug 2009 19:17:22 +0000

Mary
I think that your quinoa will need pre-rinsing. As I understand it, only the small retail packs are pre-rinsed for retail sales.

By: Mary

Mary — Mon, 03 Aug 2009 18:35:46 +0000

I bought Quinoa in bulk at a natural food co-op and some more at Winco. How do I know if has been rinsed and no longer has saponins? I have not cooked it for this very reason. Not sure if I should rinse or not.
Thanks for the help.

By: Ken

Ken — Fri, 15 May 2009 07:11:19 +0000

Hi Chef Jem
The saponins are on the surface of the quinoa seeds. They will be removed as part of the sprouting process because you will be rinsing the quinoa a number of times.

In the early days I religiously rinsed quinoa everytime. Now I never bother. When I harvest my own quinoa in about 3 months time I will be interested to see how different it is to the quinoa you buy in the shops.

In your case why don’t you prepare your sprouted quinoa both ways and see if you can taste the difference. I doubt that there will any noticeable difference between the 2 batches.

By: Chef Jem

Chef Jem — Fri, 15 May 2009 00:07:24 +0000

I have two questions regarding the saponins in quinoa. The article here says: “Some quinoa still has a coating of bitter tasting saponins. In this case you need to pre-rinse the quinoa to remove this coating before cooking.”

Are the saponins limited to the surface coating and completely removable in the pre-rinse process?

Will soaking and rinsing the quinoa when sprouting it do the job?

By: Ron

Ron — Sat, 02 May 2009 22:01:22 +0000

I have never heard of Quinoa before now. I’ll have to have a look at it thanks for the tips and there is even a Quinoa cookbook, I’ll check it out.

By: Ken Fry

Ken Fry — Sat, 25 Apr 2009 12:11:59 +0000

Pretty cool stuff I had never heard of it. I might actually get healthy reading your blog.

By: Brenda

Brenda — Fri, 24 Apr 2009 19:58:19 +0000

I didn’t know that you could sprout the seed and eat Quinoa like that. It seems such a simple way to get more protein without eating meat. Another great article Ken, thanks!

By: Maureen

Maureen — Thu, 23 Apr 2009 21:28:35 +0000

Thanks for the info on Quinoa! I’ve been wondering how I can incorporate it into my diet. I think I’ll sprout it as I eat so many salads, it’ll be a great addition.