Quinoa Sprouts

Recipe from -Quinoa 365: The everyday superfood By Patricia Green &  Carolyn Hemming

2/3 cup quinoa
2 cups distilled cold water

Place the quinoa and water in a 10-inch (25cm) round or square covered cassarole dish or glass bowl.  Ensure all the seeds are completely immersed in water, cover and soak them for 40 mins at room temperature.
Drain the quinoa and rinse thoroughly with water.  Return the quinoa to the original dish and replace the cover, but leave a slight opening for air.  Cover completely with a kitchen towel.  Let the sprouts rest for 8-10 hours.  Repeat the rinse-and-rest process 1-2 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, preferably within 24 hours.

* 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.  Also make sure to follow these steps closely for best results.