Receta Antioxidant Breakfast Superbowl of Sprouted Quinoa

Sprouted Quinoa Berry Super Bowl
Sprouting grains livens the otherwise dormant grain. Grains are packed with nutrients, when we cook them we still get the nutrients that it provides , but sprouting them significantly increases the vitamin content, vitamins like A, B-complex and C as compared to unsprouted grains. As we all know grains have of carbohydrates usually in the form of starches, sprouting converts these starches to simple sugars making it easier to digest. They are also crunchy giving the cereal bowl natural crunch and an interesting texture.
To sprout quinoa throughly rinse the grains about 2-3 times till the water runs clear. I recommend organic quinoa only because it’s consumed raw. Soak the clean quinoa in water for 3-4 hours. Drain. Spread it over a cheese cloth or leave it in a bowl, loosely cover and leave it overnight in a warm place. A kitchen cabinet or turned off oven. Next day you should have little sprouts coming out of the grain, gently rinse and drain throughly. Your quinoa sprouts are ready to be eaten. I have noticed they don’t stay very well for long, a day or two max in the refrigrator. So sprout small quantities. Start with 1/4 or 1/2 a cup.