If you saw my video on How to Sprout Oats & Quinoa, then you’ll know you should always soak quinoa before cooking. However, if you usually don’t have time to pre-soak your grains, then this quinoa has already been soaked and sprouted for you! So it is highly digestible and more bioavailable than typical quinoa - and Organic!
I love quinoa as a cold salad I can grab-n-go (Tabbouleh style) and also as a cooked ‘porridge’ with thinly sliced banana, slivered almonds, raisins or blueberries - some coconut milk poured over top and sweetener of choice (like coconut sugar with a bit of maple syrup).
I don’t often eat grains, but when my body asks for some, I like to use quinoa because it’s high in protein. Although, according to some, quinoa isn’t actually a grain because it’s a relative of spinach, beets and chard and we are eating the seeds.
Jini's Sprouted Quinoa Cardamom Nut Porridge
Pour 1 cup boiling water into a small pot
Add 1-2 tablespoons of Organic Traditions Coconut Milk Powder (optional)
Add 1/4 cup sprouted quinoa
Bring to a boil, stir, then cover with a lid and simmer for 10 minutes
Add 2 tbsp. of raisins, 1/8 tsp cardamom powder (or nutmeg), 1 tsp vanilla extract, stir well, cover again and simmer for 5 minutes
Pour into a bowl, add some milk of your choice and slivered almonds or chopped pistachios, and sweetener of your choice (coconut sugar, maple syrup, stevia, etc).
Serves 1
Great as a breakfast, or evening comfort food. SO SOOTHING!
