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Recipe: Quinoa Crunch

Quinoa Crunch - recipe found via Fly Feet Running

Aaron talked about the value of sprouting grains in this blog.  Here is a delicious on-the-go snack we tried with sprouted quinoa.  Yum!

 

Ingredients:

  • For the crunch: (several servings) 1/2 cup sprouted, uncooked quinoa 1 tablespoon maple syrup 1/2 tablespoon coconut oil 1/2 teaspoon cinnamon.

  • For the yogurt and berries: (one serving) 1 cup greek yogurt 1/4 cup frozen raspberries

 

Directions:

  1. Preheat oven to 375.

  2. Place the quinoa in a strainer and rinse thoroughly until the water runs clean. Shake to dry the quinoa, draining as much water as possible.

  3. In a bowl, mix all ingredients. Spread into a thin layer on a parchment-lined cookie sheet.

  4. Bake for 14-20 minutes or until quinoa starts browning. See note 1 below.

  5. Remove and let cool. Break into pieces.

  6. Heat raspberries until defrosted and syrupy.

  7. In a bowl top greek yogurt with warmed raspberries and quinoa crunch. Enjoy

 

Notes:

  • This can be baked in your toaster oven. We did one batch for 14 minutes. It was chewy but still delicious. Baking for 20 minutes gives you the crunchy texture. Do what you prefer.

  • You can use any oil although we enjoy the flavor of coconut oil.

  • If you can’t find sprouted quinoa in the store, you can sprout your own. (*see directions below)

  • The options are endless here. Have it as cereal. Eat it plain. Mix with some nuts for a great grab-and-go snack. Enjoy!

 

How to Sprout Quinoa:

Makes about 2 cups sprouted quinoa

Supplies:

  • 1 quart mason jar
  • Sprouting lid or mesh screen (where to get sprouting lids)

Ingredients:

  • 1-1.5 cups quinoa
  • about 3 cups filtered water
  1. Rinse quinoa thoroughly. Put quinoa into a 1 quart mason jar and fill the jar to the top with filtered water. Let quinoa soak for about 6 hours. Super easy to set it out overnight.
  2. After it has soaked pour off the water, you can put the sprouting lid on the jar and use it as a strainer as well. Fill the jar with more water to rinse the quinoa, then pour it out and set the jar with sprouting lid on upside down on a bowl or container to catch excess dripping water.
  3. About every 6 hours, rinse with water, pour out and put upside down over bowl. The rinse times don’t need to be too exact just make sure that it’s not sitting for too long without being rinsed.
  4. It will take about 1-2 days for sprouts to form. You will see little thread-like sprouts coming from the grains. Once it’s done store quinoa in the fridge and use within a few days.