A Community Recipe by Mr. Mickmaster
I adapted this from a cooked recipe I found on the Internet and made a few changes. I used both white and red quinoa, although the red didn't sprout as well and was a little crunchy. Maybe it was the brand I bought. Anyway, it ends up like a mustard-y pilaf kind of thing--rockin' flavor! The french breakfast radish...
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blueyz
Mar 01, 2011
Sounds great, I like cooked quinoa but haven't tried it raw/sprouted yet.
For someone that hasn't sproated quinoa before - how long to soak and sproat specifics would be a helpful hint!
HolyGuacamole
Mar 14, 2011
OMG, that looks great!
Mr. Mickmaster
Mar 04, 2011
Hi blueyz--quinoa sprouts very fast, even soaking. That's why you have to soak and sprout same day if you start in the a.m. When I make this for other people I sometimes cook the quinoa. I mean, all the other ingredients are raw except maybe the capers if you use them. Sometimes I don't let quinoa sprout overnight because they'll have long tails.
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HolyGuacamole
Mar 14, 2011
OMG, that looks great!
Mr. Mickmaster
Mar 04, 2011
Hi blueyz--quinoa sprouts very fast, even soaking. That's why you have to soak and sprout same day if you start in the a.m. When I make this for other people I sometimes cook the quinoa. I mean, all the other ingredients are raw except maybe the capers if you use them. Sometimes I don't let quinoa sprout overnight because they'll have long tails.
blueyz
Mar 01, 2011
Sounds great, I like cooked quinoa but haven't tried it raw/sprouted yet.
For someone that hasn't sproated quinoa before - how long to soak and sproat specifics would be a helpful hint!
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