Antioxidant Breakfast Superbowl of Sprouted Quinoa Recipe
Sprouted Quinoa Berry Super Bowl
Sprouting grains livens the otherwise dormant grain. Grains are packed with nutrients, when we cook them we still get the nutrients that it provides , but sprouting them significantly increases the vitamin content, vitamins like A, B-complex and C as compared to unsprouted grains. As we all know grains have of carbohydrates usually in the form of starches, sprouting converts these starches to simple sugars making it easier to digest. They are also crunchy giving the cereal bowl natural crunch and an interesting texture.
To sprout quinoa throughly rinse the grains about 2-3 times till the water runs clear. I recommend organic quinoa only because it’s consumed raw. Soak the clean quinoa in water for 3-4 hours. Drain. Spread it over a cheese cloth or leave it in a bowl, loosely cover and leave it overnight in a warm place. A kitchen cabinet or turned off oven. Next day you should have little sprouts coming out of the grain, gently rinse and drain throughly. Your quinoa sprouts are ready to be eaten. I have noticed they don’t stay very well for long, a day or two max in the refrigrator. So sprout small quantities. Start with 1/4 or 1/2 a cup.
- This recipe is build your own type. Please feel free to use what you have, this recipe is a guide.
- 1/2 cup sprouted quinoa
- 1/2 cup Greek yogurt/ almond milk/ soy milk/ cottage cheese
- Handful of berries: strawberries, blackberries, blueberries, Goji
- Couple of tablespoons of nuts: Sliced almonds or Walnuts
- 1 tbsp flaxseed or Chia ground preferably
- 1/2 sliced Banana or seasonal fruit: Mango, Apple, Cantelope, Peach, Apricot
- Gently mix all the ingredients and eat promptly for a healthy antioxidant packed breakfast.
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|Amount Per Recipe||%DV|
|Recipe Size 173g|
|Calories from Fat 158||69%|
|Total Fat 17.71g||22%|
|Saturated Fat 3.89g||16%|
|Trans Fat 0.0g|
|Total Carbs 14.33g||4%|
|Dietary Fiber 1.0g||3%|