Quinoa is a pseudo-grain, 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.
How to germinate quinoa successfully?
To germinate quinoa successfully, wash the seeds, soak them for several hours, drain them and place them in a germination jar or sieve. Rinse the seeds after 12 hours and harvest the seedlings after 24 hours. The ideal germination temperature is 18-20 degrees.
Reasons for germination
Quinoa is delicious and contains many valuable nutrients. However, the pseudo-grain also contains substances that our organism gets less of:
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 further reduces the harmful substance. However, sensitive stomachs and children can react with stomach pain to the toxins that attack our intestinal wall.
Phytic acid
Phytic acid is a substance that helps plants 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: The phytic acid is broken down during soaking and germination.
Sprouting Quinoa: A Guide
Quinoa germinates impressively quickly. After just a few hours you can see 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 consumed. When germinating, proceed as follows:
- Wash your quinoa seeds.
- Then let the seeds soak for several hours.
- Drain the seeds and place them in the germination jar or leave them in the sieve.
- Rinse the quinoa seeds after 12 hours.
- 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: Starts after a few hours, ends after a day
- Before germinating: wash thoroughly
- During germination: Rinse once or twice and change water
- 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 Incas consumed it over 6,000 years ago. These nutrients make the plant, which belongs to the foxtail family, so special:
| Nutrients | Per 100gr |
|---|---|
| Protein | 13, 7 g |
| Fat | 5, 0g |
| Carbohydrates | 60, 8 g |
| Fiber | 4, 4 g |
| Potassium | 800 mg |
| Calcium | 80 mg |
| Magnesium | 275 mg |
| Iron | 8 mg |
| Vitamin E | 100 μg |
| Vitamin B1 | 460 μg |
| Vitamin B2 | 45 μg |
| Vitamin C | 4,200, 000000 μg |
Use ideas for quinoa seedlings
Quinoa sprouts are crunchy and delicious and can easily be eaten raw. Here are some more ideas on how to prepare your quinoa sprouts:
- with cheese on bread
- into muesli
- in green smoothies
- in Salads
- as a topping for hot dishes such as meat or soups
- As an ingredient for hummus or other dips
Tip
If you don't want to eat your quinoa sprouts right away, you can keep them tightly sealed in the refrigerator for several days.
