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  • Quinoa for sprouting
  • Quinoa for sprouting
  • Quinoa for sprouting
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Quinoa for sprouting

Sweet and delicate flavour.

Naturally gluten free, its nutritional qualities are exceptional.

To be eaten sprouted as an aperitif in decorative chicory leaves, or cooked as your main dish.

Easiness: quick and easy.

Soaking time: 2 to 4 hours.
Growing time: 1 to 2 days.

Ingredients: 100% quinoa (Chenopodium) seeds for sprouting, proceeding from organic farming. Origin: Bolivia.

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  • Quinoa germinates quickly and can rapidly ferment (hence giving off an acidic smell). Make sure it is properly aerated to avoid excess humidity and stagnation.

    Type of sprouter recommended: Germline multi-level sprouter. Follow instructions provided with the sprouter, or view instructions on our website.

    Keep your sproutable seeds in their sachets at room temperature in a dry place.

    The fresher they are, the better your sproutable seeds. If you do not use them immediately, keep them for a few days in the fridge, preferably in a closed recipient, and covered with Clingfilm.

  • Quinoa comes from the Spanish word “quinua”, itself derived from the quechuan word “kinwa”. The Incas called quinoa “chisiya mama”, which means “mother of all seeds” in quechuan. It’s a traditional plant that has been grown for over 5,000 years on the high plateaux of South America. Today, quinoa is still a central food source among the Indians of the Bolivian Altiplano.

    Packaged in France, in 200g sachets.

    Germination increases the seeds’ natural vitamin content and promotes the body’s assimilation of minerals.