A gelatinous seed with a mild flavor. Grow it by mixing it with alfalfa in a 1:5 ratio. 1 Tsp chia to 5 Tsp Alfalfa. To grow it separately, use a terra cotta saucer. For more info read the gelatinous seeds section in Sprouts the Miracle Food.
The Incas loved this grain called Quinoa (Keen-wa). They ground it into flour for bread and biscuits; used its leaves for vegetables; burned its stalks for fuel; and even used the saponins on its skin to make soap. Quinoa is one of our richest and well balanced sources of grain protein. It has a nutty flavor and is gluten-free. Because it is neither sticky nor heavy, it is easy to digest, cooks quickly, and combines well with cold dishes. Mix it in with rice or buckwheat, stuff it into grape leaves, add it to soups, salads, casseroles, make quinoa tabooli, or a quinoa pudding instead of rice pudding. Quinoa is gluten-free in both the sprouted and unsprouted forms.
Growing Quinoa Sprouting Seed
Best Sprouter: Hemp Sprout Bag.
Ready in 2 days.
Seed Storage & Viability: Up to 2 years when stored in a glass jar in a cool, dark place. Refrigerate or freeze in a sealed freezer bag to extend storage life.
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- A photo comparison of good & bad sprouting seeds
Here are some frequently asked questions and answers about our sprouting seeds…
- Description and Taste of These Sprouting Seeds.
- Some of the Benefits of Growing These Sprouts.
- See color photos of all sprouts! Get Sproutman’s Sprout Chart!
- Read how we test for Salmonella and E-Coli.
- What’s the Difference Between our Seeds and Health Food Store Seeds?
- Are our Seeds Safe from Salmonella Contamination?
- What is the Best Method for Storing Seeds?
“Steve, Thank you for sending me more than I had coming on my last shipment of sprouting seeds. I have been very pleased with the excellent service you have given me. You are a credit to the industry and I will be glad to do further business with you.” –Sincerely, Pat Secrist, Midland, MI