[believer]

Those recipes look yummy! I will try some of them.
Did you know that you can sprout quinoa?
And, you can buy sprouted quinoa.
I found that out last week and actually got some sprouted quinoa for free from the nice employee at whole foods.
I have used it up now - and I am going to try sprouting it myself.

I made Quinoa With Almonds and Currants
(recipe from the book "Clean Food" - with my adaptations added in)
1 1/2 c. quinoa (I used my sprouted quinoa)
2 1/4 c. water (I used homemade vegetable stock)
1/4 c. currants (they are like little raisins - you could sub raisins if you want)
1 T extra virgin olive oil
1 red onion - diced (I used about 1/3 of a yellow onion)
1/4t ground cinnamon
1/4t ground ginger
1/4 t ground corriander
1/8 t ground tumeric
3/4 t ground cumin
(I did not really measure the spices - I just shook them in)
3 T toasted sliced almonds (I had raw almonds and I chopped them up with a slap chopper type thing and pan toasted them - I did not measure them either)
1/4 c. chopped fresh parsley (I did not have parsley but i had fresh dill so I chopped some of that and used it instead)
salt and pepper

Rinse quinoa and place in large pot or rice cooker with water, currants and salt. Bring to boil, then reduce heat and simmer 15 min. or until all water is absorbed. (I added the currants at the end so it would be less sweet)

In a large skillet over medium heat, saute onion and spices in oil until soft. Fold into cooked quinoa along with almonds and parsley (or other fresh herb). Season to taste with salt and pepper.

---------- Post added at 12:11 AM ---------- Previous post was at 12:04 AM ----------

I also made - from the same cookbook - a variation of their
Quinoa Pilaf with Toasted Nuts and Seeds

1 c. quinoa
1 1/2 c. water or veggie stock
1/4 c. currants
1/2 c. marinated or roasted cipollini onions, quartered (I did not have those so I just left it out)
1/4 c. diced fennel (I did not have that and used dill again)
1/4 c. toasted pumpkin seeds
1/4 c. toasted sunflower seeds
1/4 c. toasted sliced (or chopped) almonds
(I had all of them raw and toasted them in a dry pan)
1/4 c. chopped fresh cilantro or flat parsley (I did not have that - just the dill)
1/4 c. extra virgin olive oil
2 t. ume plum vinegar

Rinse and drain quinoa and place in pot with water or stock (I used stock). Boil, cover, reduce heat to low and simmer until all water is absorbed (about 15 min). Remove from heat and set aside to cool, fluff with spoon. Gently fold in currants, onions, fennel, pumpkin and sunflower seeds, almonds and cilantro or parsley (or dill or whatever you have - I bet fresh basil would be good too).
Drizzle with olive oil and vinegar and stir to combine.
Serve warm or room temp (or cold).

---------- Post added at 12:15 AM ---------- Previous post was at 12:11 AM ----------

How to sprout quinoa (I have not tried this yet - I just bought the already sprouted kind - got it as a free sample actually.) I think the sprouted quinoa has a milder, sweeter flavor and I really like it. I hope it is as good when I sprout it myself.

Rinse quinoa thoroughly and place in bowl with enough water to cover. Allow quinoa to absorb water - about 4 hours. Place quinoa in fine-mesh strainer, rinse and place the strainer on plate on counter. Rinse two times druing the day. Quinoa will sprout within 24 hours.