Soaked Quinoa

You can actually buy sprouted quinoa at the store, but this is a great technique for regular quinoa to reduce the phytic acid that causes stomach upset or poor mineral absorption. Since quinoa is gluten free, this soaking method may not be necessary for everyone, but it has helped me tremendously. My family doesn’t love quinoa, but I use it a lot for Mexican bowls, ground beef and quinoa taco bake, citrus quinoa tabouli, or in my sausage and spinach cous cous or quinoa one pot wonder because of the health benefits. See westonaprice.org for more health benefits of pre-soaking your quinoa.

Soaked Quinoa

• 2 cups quinoa
• 2 tablespoons lemon juice, whey, plain yogurt, buttermilk or apple cider vinegar (I prefer lemon juice)
• 4 cups filtered water
• 4 cups more filtered water or bone broth for cooking (this end result is a little soggy so next time I’m going to try cooking it in 3 cups liquid instead of 4)
• butter for cooking
• seasonings for cooking

Directions

Place 2 cups quinoa in a pot, crock or non-metal bowl.

Add lemon juice (or desired acid medium listed above) and 4 cups filtered water.

Cover and let soak for a minimum of 7 hours and up to 24 hours.

Once soaking is complete, drain and place quinoa in a pot.

Add 4 cups water or bone broth, a little butter, and cook per package directions.

Add desired seasonings for your recipe.