Sprouted Quinoa

Raw nuts, grains, beans, and seeds can all benefit from sprouting (aka malting).  Soaking in water begins the process of germination that increases nutrient content, availability, and digestibility. Sprouting activates numerous enzymes, including phytase that can break down phytic acid (a mineral-binding antinutrient). 

Quinoa is a crop grown for its edible seeds that is considered a pseudocereal because it is usually eaten like a whole grain.  It’s rich in many important nutrients, including fiber, protein (gluten-free), folate, betaine, and magnesium. Quinoa also contains flavonoids, including quercetin and kaempferol, which provide antioxidant and anti-inflammatory benefits.