Receta Sprouted Quinoa and Sprouted Quinoa Flour

1 - Rinse quinoa well and cover with water in a wide-mouth glass jar and lid.

2 - Soak for 20-30 minutes. In fact, you don't really have to soak it at all, but I like to give it a jump start.

3 - Drain water, rinse, drain well, and return to mason jar. Cover jar with lid rim and a screen (sprouting lids) or cheesecloth or paper towel. A rim lid or rubber band will hold cloth in place. Tilt jar so it drains, using a bowl or dish rack.

4 - Sprout overnight. Tails should be about 1/4" long when done.

5 - Rinse well, drain very well, and return to jar, or airtight container, and refrigerate. Rinse and drain daily to retain freshness.

6 - Option: Spread soaked Quinoa onto a large baking tray and cover with a…