The seeds must be rinsed to remove the saponin (bitter resin-like coating). Soapy looking "suds" when the seeds are swished in water shows the presence of saponin. I soak in ‘pure’ water for 4 minutes or so and then place the quinoa in a strainer to rinse thoroughly with pure water, easily cleaning the seeds.
Quinoa - Sprouts!
Germination activates its natural enzymes and multiplies its vitamin content. Quinoa sprouts are a abundant sources of vitamins C and E, as well as phosphorus, potassium, and magnesium.
Quinoa has a very short germination period: 2–4 hours in distilled water is enough to make it sprout and release gases.
After soaking for 2-4 hours drain and rinse the seeds twice a day for 2 to 4 days – until the sprouts are about 1 inch long, place them near a window to ‘green’ them up, developing the chlorophyll!
Quinoa can be sprouted and sprinkled on salads like other sprouts. The sprouts can also be dehydrated in advance, stored in the freezer, and used in cookies, crackers cakes, brownies, breads, etc, adding a delightful crunch