Quinoa - Another Breakfast Favorite Recipe
So what do you do when you want something other than a green smoothie? Here is a yummy and nutritious recipe idea that I adapted from an awesome Gone Raw recipe. It does require some advanced preparation, but I actually found it fun and fulfilling to watch my little quinoa buddies sprouting. They're cute!
- Sprouted Quinoa Breakfast Delight
- 1/3 cup sprouted quinoa
- 1 small, ripe banana
- 2 tsp (your fav sweetener, according to taste)
- 1/2 apple, chopped
- 2 tsp shelled hemp seeds
- 1 Tbsp organic shredded coconut (optional)
- raisins or dried cherries, cranberries
- raw walnuts, chopped
Mash banana with a fork. Add to quinoa sprouts. Add remaining ingredients and sweeten to taste. You can warm this in the dehydrator if you like, but it is yummy just as is. ENJOY!
Directions For Sprouting
Rinse quinoa well and cover with water in a wide-mouth glass jar and lid. Let soak 20-30 minutes. In fact, you don't really have to soak it at all, but I like to give it a jump start. Drain water, rinse, and return to mason jar. Place in a dark cool area, using a jar lid with a screen or cheesecloth to cover it. A rim lid or rubber band will hold cloth in place. Rinse 2-3 times a day until tails form. I like it when the tails are about 1/4" - 1/2" long and quinoa can literally sprout overnight, so keep an eye on it. Once sprouted, rinse well and return to jar, cover, and refrigerate. Rinse daily to retain freshness. Give it a try! It is so easy, and they are great in salads, sandwiches, and garnishes for soup. Dehydrate sprouted quinoa and grind into flour for cookies, breads and crackers.
Sprouted Quinoa Flour
Sprout as directed above until tails just start to form. Rinse and drain and place sprouts on a non-stick dehydrator tray and dehydrate at 110 degrees for about 4 hours. Stir around in between to make sure all sprouts are exposed to air and drying.