Quinoa Rejuvelac

Finally...the sprouted grains are ready to prepare! 

 

Quinoa Rejuvelac Recipe

Quinoa is a wonderful gluten-free grain to use when making rejuvelac,
 and I chose it simply because I'm a huge fan of quinoa, myself!

Ingredients:

-1 Cup of Sprouted Quinoa

-3/4 C Pure Filtered or Distilled Water

Directions:

1. Using a clean, sanitized quart jar and mesh lid, add your sprouted grains.
2. Add 3/4 quart of cool filtered or distilled water.
3. Cover your quart jar with a loose lid or a mesh lid and cloth over the top.
(As with all ferments, it is important not to use a tightly screwed lid as they may potentially explode.)
4. Ferment on a counter-top or cupboard space , but keep out of direct sunlight.
5. Gently swirl the jar a couple times a day to move the grains around.
6. Allow to ferment for 1-2 days or until it becomes slightly cloudy with some bubbles.
7. Sometimes a slight film may develop on top which can be scrapped off.
8. When it is ready to decant, strain the liquid out and compost the sprout grains.
9. Store in the refrigerator for up to 2 weeks.

Observations:

By rinsing and draining the quinoa to keep it moist in the couple days of the sprouting process, I was able to produce sprouted quinoa which could be ready to use for Rejuvelac. The color of the quinoa stayed the same throughout, although I did notice as the quinoa continued to sprout that there was a slight smell coming off of the sprouting grain.

And just for a visual....this is some of my sprouted quinoa on day two: