Quinoa is a South American grain that was farmed by the Inca civilization. Quinoa contains more protein than any other grain with an average of 16.2% and is high in Lysine as well as other amino acids. This grain is an excellent candidate for sprout breads and soups. In bread its naturally sweet taste will delight you. Produced organically in Canada for sprouting. Sprouts in 1 to 2 days.
Quinoa grains range in color from ivory to pinks, brown to reds, or almost black depending on the variety. The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids.
The seeds are gluten-free which makes this a nutritious and flavorful alternative grain for those with gluten sensitivity. Quinoa seeds can be sprouted and eaten as raw, live food for snacks or in salads and sandwiches.
To sprout the seeds, soak about 1/3 cup seeds in a jar for 2 to 4 hours, then drain and rinse the seeds twice a day for 2 to 4 days. When the sprouts are about 1 inch long, place them near a window for chlorophyll to develop, which will give them a vibrant green color.
