Stanky Quinoa

[RawVee]

So I tried sprouting some quinoa this weekend, and it seems they were duds. Is it possible that the quinoa was partially roasted/toasted/oasted in some way? There were about 2 in the whole sprouting jar that sprouted, and the jar was really stinky and fermented smelling. I rinsed them very well twice a day, so I'm guessing the quinoa wasn't viable?

Thanks for any suggestions. :)

[sport]

How long did you soak them for initially.
It should be 4 to 6 hours.
They practically sprout in one day. If I soak them in the morning for 4 hours I can use them the day after.

[jeannieh99]

How long did you soak them for initially.
It should be 4 to 6 hours.
They practically sprout in one day. If I soak them in the morning for 4 hours I can use them the day after.

I have never heard of them. What do you use them in? What do they taste like?
Jeannie

[RawVee]

How long did you soak them for initially.
It should be 4 to 6 hours.
They practically sprout in one day. If I soak them in the morning for 4 hours I can use them the day after.

Thanks, sport. I'm guessing they weren't raw.

:(

[RawVee]

I have never heard of them. What do you use them in? What do they taste like?
Jeannie

Jeannie, you can use sprouted quinoa for all kinds of stuff--bread recipes, salads, granola, etc. Here's some great info:


A recently rediscovered ancient "grain" native to Central America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

Help for Migraine Headaches

If you are prone to migraines, try adding quinoa to your diet. Quinoa is a good source of magnesium, a mineral that helps relax blood vessels, preventing the constriction and rebound dilation characteristic of migraines. Increased intake of magnesium has been shown to be related to a reduced frequency of headache episodes reported by migraine sufferers. Quinoa is also a good source of riboflavin, which is necessary for proper energy production within cells. Riboflavin (also called vitamin B2) has been shown to help reduce the frequency of attacks in migraine sufferers, most likely by improving the energy metabolism within their brain and muscle cells.

Cardiovascular Health

Quinoa is a very good source of magnesium, the mineral that relaxes blood vessels. Since low dietary levels of magnesium are associated with increased rates of hypertension, ischemic heart disease and heart arrhythmias, this ancient grain can offer yet another way to provide cardiovascular health for those concerned about atherosclerosis.

Significant Cardiovascular Benefits for Postmenopausal Women

Eating a serving of whole grains, such as quinoa, at least 6 times each week is an especially good idea for postmenopausal women with high cholesterol, high blood pressure or other signs of cardiovascular disease (CVD).

A 3-year prospective study of over 200 postmenopausal women with CVD, published in the July 2005 issue of the American Heart Journal, shows that those eating at least 6 servings of whole grains each week experienced both:

* Slowed progression of atherosclerosis, the build-up of plaque that narrows the vessels through which blood flows, and
* Less progression in stenosis, the narrowing of the diameter of arterial passageways.

The women's intake of fiber from fruits, vegetables and refined grains was not associated with a lessening in CVD progression.

Antioxidant Protection
Quinoa is a very good source of manganese and a good source of copper, two minerals that serve as cofactors for the superoxide dismutase enzyme. Superoxide dismutase is an antioxidant that helps to protect the mitochondria from oxidative damage created during energy production as well as guard other cells, such as red blood cells, from injury caused by free radicals.

[jeannieh99]

[QUOTE=RawVee;284562]Jeannie, you can use sprouted quinoa for all kinds of stuff--bread recipes, salads, granola, etc. Here's some great info:


A recently rediscovered ancient "grain" native to Central America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair.
Help for Migraine Headaches

Eating a serving of whole grains, such as quinoa, at least 6 times each week is an especially good idea for postmenopausal women with high cholesterol, high blood pressure or other signs of cardiovascular disease (CVD).

Thanks so much for this info!! I am going to try to find some today. I have been very tired and suffer with hypothyroid. I bet the added protein will really be a huge benefit added to my raw foods.
Jeannie:)