Freshly ground sprouted quinoa flour
Dehydrated sprouted quinoa flour is very simple to make–it just takes a couple of days to complete.
So, if you think you’d like to have some on hand in need of a quick recipe, simply increase the amount of raw quinoa you’re going to sprout and dehydrate. Once dried very well, store any unused portion, unground, in an airtight, refrigerated container. I would suggest using within a couple of weeks, and be sure to check the aroma that it still smells fresh before grinding–if there was any moisture remaining in the dehydrated sprouts before refrigerating, they can mold.
If this seems like too much trouble, then you can purchase raw, sprouted quinoa flour as well. It might be smart to just keep a box or two on hand.
To make your own sprouted quinoa, rinse and then soak 1 cup of raw quinoa in a ceramic or glass bowl or jar, in enough fresh, warm water and 1-2 T fresh yogurt or kefir or raw apple cider vinegar to cover by at least one inch. Soak for 5-6 hours, or overnight, at room temperature.
When complete, strain off and rinse the quinoa.
Next, return to the rinsed bowl or jar, cover loosely with a paper towel secured with a rubber band, and place in the refrigerator for another day. Look for the little white tails of sprouting—if there are none the following day, rinse again and return to the refrigerator. 2 days of this should definitely yield sprouting.
Rinse one more time, then scatter the drained quinoa over a dehydrator tray and set the temperature to about 100 degrees Fahrenheit, overnight.
The next morning, your quinoa sprouts should be dry and crunchy. Store them whole in a glass jar or bowl in the refrigerator. When you’re ready for flour, simply grind them in a clean coffee grinder for fresh, nutrient-rich sprouted quinoa flour!
Sprouted quinoa before dehydration
Dehydrated sprouted quinoa, ready for refrigeration, or grinding into flour