How to Sprout Millet & Quinoa
Millet refers to five different grass crops whose seeds are harvested for food. The grain is a source of B vitamins, dietary fiber, protein and other nutrients. Quinoa is also harvested for the grain and for the plant's leaves, both of which are edible. In comparison to wheat and corn, this plant offers more calcium, phosphorous, iron and zinc. Quinoa and millet are available as flour and as dried grain that is cooked like rice. You have the option of sprouting the seeds and eating the seedlings in salads and sandwiches. Does this Spark an idea?
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Things You'll Need
- Quinoa seeds
- Millet seeds
- Large mason jar
- Sieve
- Boiled water
- Cheesecloth
- Rubber band or string
Instructions
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1
Boil enough water to fill the bottom ½ inch of the mason jar. Set it aside to cool.
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2
Measure out enough quinoa or millet seeds to cover the bottom of the mason jar.
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3
Place the seeds in a sieve under a faucet. Rinse them with cold water. Let the seeds drain thoroughly.
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4
Transfer the seeds to the glass jar.
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5
Pour the cooled boiled water in the jar to cover the seeds. Fit a piece of cheesecloth over the jar's opening and secure it in place with a rubber band or a piece of string tied into a knot.
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6
Place the jar in a warm and dark place overnight.
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7
Remove the cheesecloth lid and rinse the seeds under running water the next morning. Let the seeds drain completely in a sieve. Place them back in the glass jar and cover the opening with cheesecloth. Return the jar to a warm and dark room. Repeat this step in the evening. Continue to do this twice a day until the seeds sprout. Eat them raw.
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Tips & Warnings
The sprouts have a two-day shelf life if stored in an airtight container in the refrigerator. You may leave the sprouts in the jar for a couple of days to grow taller, but their quality deteriorates quickly. It's best to eat them while they're still small.
References
- Photo Credit Ryan McVay/Photodisc/Getty Images
