Ingredients
- Quinoa and millet, like all grains and seeds, including beans,
- are rendered more digestible and less acid forming
- by soaking them overnight or at least a minimum of 8 hours.
Important note about Quinoa, millet, nuts, lentils and lima beans while cleansing
Soaking releases the growth inhibitors inherent in seeds that keep them from sprouting. Quinoa is exceptional in that it starts to sprout in as little as 6 hours. Dried beans require longer soaking times (12 to 14 hours) and are always best set to soak the night before, rinsed in the morning and then soaked again until cooked later in the day.
Soaking grains, nuts, beans lentils and other seeds is simple. Rinse in a fine-mesh strainer, look for any foreign matter. (It is rare but sometimes small pebbles are found in dried beans and grains.) Place the required quantity for your recipe (or other seed, grain or nuts) in glass or stainless steel and cover with twice as much room temperature purified water; for example for one cup of quinoa add two cups of water.
Grains, seeds and beans will swell during soaking, thus requiring less cooking water. Occasionally additional water will need to be added. Once soaked for at least 8 hours, rinse well with pure water. Add enough water to cover and bring to a boil. Once boiling, reduce the heat to a simmer, cover and let simmer until tender. Usually about 15-20 minutes for quinoa and millet. Remove from heat and let stand, without removing the lid for another 5 minutes. Fluff with a fork and serve. Test beans for doneness, cook until tender.
*Lima beans generally take 30 to 40 minutes to cook and once cooked are ready to eat or blend with vegetables for a hearty main dish.