Mama Bear's Bounty-Seeds and Sprouts
Quinoa, Black 150 G
Quinoa, Black 150 G
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A 6,000 year old (pseudo) grain which was a sacred staple of the Inca diet, Quinoa produces super nutritious sprouts very quickly. Quinoa is packed full of health benefits. It is thought to be a grain but it is not a grain, Still, it is gluten-free. It is a vegetable seed related to Swiss chard, spinach, and beets. Quinoa is pronounced KEEN-wa, not kwin-o-a. It is filling like a grain but has much more protein than grains and is considered a smart carb. It is an antiseptic alkaline-forming food that is low in calories and is a great source of riboflavin.
NUTRITIONAL INFORMATION:
Vitamins A, B, C and E
Calcium, Iron, Magnesium, Niacin, Phosphorus, Potassium
All Amino Acids
Protein: 15%
FLAVOUR
- Days to Sprout: 2-3 days
- Soak Time: 4-8 hours
- Yield: 2 tbsp dry seed yields 1 cup of sprouts
- Storage: To prolong viability, it is best to store them in the fridge. If you store your seeds in the freezer, they’ll last indefinitely!
Sprouting Quinoa in a Mason Jar:
- In a clean mason jar with a straining lid, soak 30 grams of Quinoa seeds in 3" of fresh, lukewarm water at room temperature for 4-8 hours.
- 2-3 times a day, refill the jar with fresh cool water, swirl, and drain on a 45 degree angle in a bowl or dish rack.
- Enjoy! Ready to eat in 2-3 days (or to your taste)
- Leave them to grow for another 1/2 day after the final rinse so they absorb most of the water and pat dry on a paper towel.
- Store dry in an airtight container in the fridge for up to 10 days.
*NOTE* You can also sprout these seeds in a tray using trays and soil.
Note: Quinoa contains a relatively high concentration of saponins, which are a natural occurring compound. Saponins may result in an allergic reaction - including feeling ill. Sprouting makes it easier to digest and for most of us all they do is make the water sudsy and a bit thick which can make sprouting less easy, but please be aware that Quinoa Sprouts are not for everyone.
