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Beans and lentils are easy to do. Quinoa and buckwheat can be a little more tricky at first but actually easy when you got the trick. You can do lentils and beans in colanders if you want, it works well. Or use stackable sprouting plates, that you wont actually stack for best results. Just soak them over night, strain them, rince them thoroughly, put them in apropriate sprouting kit. Rince them 3 time per day, for 2-3 days. Ready to eat, refrigerate!
The buckwheat and quinoa is slightly different, but only in timing. I use only white buckwheat groats, which dont have the black husk. Soak the buckwheat and quinoa during the day, lets say from 8 am to 8pm. Strain and rinse. Put in stackable sprouting plates non-stacked, and leave over night. Next morning fill plates with water, let them empty by themselves by the sink, and rewater again near supper time. At 8pm, strain and rince everything and store them in the fridge! Ready to eat, tasty superfoods.
Sorry if im not 100% clear, if there is anything i missed, let me know.
I've never tried sprouting quinoa - is a special variety of it necessary for sprouting? Also, I've have good luck sprouting field peas which I find to be particularly tasty. Thanks.
Hmmmmm, I guess I will try sprouting again myself. I wasn't too successful in the past but maybe I'll try again with a simple jar and net over it.
I've been sprouting chickpeas, French lentils, black eyed peas, mung beans, quinoa and sunflower seeds. All with some success using the jar method. However, talking about this with somone, they suggested that the jar method isn't necessary. They suggested collanders or trays already mentioned here - as you'll probably get longer sprouts than in a jar where the sprouts don't know which way is up. Also they suggested that for sunflower seeds to plant them in a tray in a layer of soil - they'll grow like crazy and just snip them when ready.