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Quinoa Sprouts

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“This recipe is based on one from Patricia Green’s and Carolyn Hemming’s book, Quinoa 365. “Sprouted quinoa has concentrated amounts of vitamins and minerals. It is a great addition to salads, sandwiches and sides or can just be munched as a snack for that extra boost of living enzymes! The quantity of sprouts you get will depend on the duration of the sprouting process.” Note from the recipe: “The quality of sprouts may differ depending on the brand or age of the seeds you are using. Make sure the seeds have not reached the expiry date printed on the package. Also make sure to follow these steps closely for best results.” Prep time doesn’t include the 1 to 3 times of the rinse-and-rest, 8 to 10 hour cycles. Started in the morning (even before leaving for work) you could have these ready in less than two days.”
3-4 cups

Ingredients Nutrition


  1. Place the quinoa and water in a 10-inch (25 cm) round or square casserole dish or glass bowl with lid. Using a spoon or spatula, tap down on the seeds to ensure all are completely immersed in water. Cover and soak them for 40 minutes at room temperature.
  2. Drain the quinoa and rinse thoroughly. Return the quinoa to the original dish and replace the cover, leaving a slight opening for air. Place a kitchen towel over to cover completely. Allow the sprouts to rest for 8 to 10 hours.
  3. Repeat the rinse-and-rest process 1 to 2 more times depending on how long you like your sprouts. The shorter the sprouts, the longer they last in the refrigerator. Be sure to use longer sprouts quickly, optimally within 24 hours.

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