Sprouting

Tried sprouting a mix of red and white quinoa (say "keen-wah" or however the next knowledgeable person you meet says to pronounce it), a South American pseudo-grain grown high in the Andes. Quinoa is not a true grain since it is not a cereal grass (like wheat, barley, etc.) After soaking for four hours, it sprouts overnight. The close-up below is of quinoa that has grown for about 48 hours. I could have set them in a windowsill in direct sunlight for 15-20 minutes to bring up the chlorophyll in the sprouts, turning them more green, but I was anxious to eat some of these:

Am also soaking (l. to r.) buckwheat, amaranth, and a mix of adzuki (red) and mung (green) beans for sprouting. I've sprouted mungs and adzukis before, but not the other two:

I use these sprouts in salads. All are very high in protein and eaten "live" (without cooking) retain their enzymatic properties and "life force." When seeds come in contact with moisture (just as with seeds in the ground) they "come to life" enzymatically and kick into motion the chemical processes that produce growth. Because of the sudden growth mechanisms, sprouts are extremely high in the seeds' inherent nutritional qualities making them healthy additions to one's diet.