Quinoa and amaranth are sometimes called “pseudograins” since they are actually broadleaf plants. But their seeds are used in much the same manner as what we’ve come to know as true grains. Millet is a grass and thus probably closer in relation to grain crops. The term however refers to a collection of varied grain producing grass species rather than one homogenous group.
Quinoa, amaranth and millet are not as highly commercialized as corn, wheat or rice today. But these grains have an old history and tradition of cultivation. The Incas for example have been planting and eating quinoa way before Europeans came to the New World. Millet meanwhile has been a part of African and South Asian diets for more than 4,000 years.
Today’s article focuses on a specific way to prepare these grains in order to make them more advantageous in your quest to Become Superhuman. Read on about the benefits of sprouted organic quinoa, amaranth or millet (and be sure to also check out recommended soak times for beans, grains, legumes, nuts and rice).
Sprouted Organic Quinoa, Amaranth and Millet Benefits:
Although these three grains are of different species, they all share the quality of being exceptionally high in carbohydrates and proteins. A significant amount of carbohydrates is expected of grains. Having a good protein profile however is not so typical.
Quinoa and amaranth grains contain around 14-15 grams of proteins per 100 grams. The really notable thing about these two isn’t so much the quantity but the fact that they hold all the nine essential amino acids in adequate proportions. Amaranth grains are particularly high in lysine. This is the amino acid that’s usually found lacking in other more commercial grains like rice, corn and wheat. As for millet, the amount and quality may vary with the type. Foxtail and proso millet are two that have relatively high amounts of this nutrient, having approximately 12 grams per 100.
The recommendation that these three be organic as much as possible is fairly obvious as you want to avoid food with pesticide and artificial fertilizer residues. Meanwhile sprouting or allowing the grains to germinate for a short while is actually a way to make them more nutritious.
One important consideration about grains in general is that they naturally contain certain substances that can prevent the body from absorbing the full nutritional value of the grain. Phytic acid is one such inherent substance and is said to be an “antinutrient” because it can bind with essential minerals and reduce their bioavailability. This can be disadvantageous for quinoa for example as it potentially has a 35% daily value of iron and 55% for magnesium. Sprouting reduces the level of this substance in grains and thus improves their nutritional profile.
Grains are able to maintain their seed state through inherent growth-inhibiting substances. The right stimulus of moisture and temperature can trigger a lot of enzymatic activity needed by the seed/grain to start growing. This activity then removes the growth-inhibitors and makes the starch stored in the grain more digestible.
Sprouted Organic Quinoa, Amaranth and Millet Practical Uses:
The basic mechanics of sprouting these grains involves repeated washing, draining and soaking for a few days. Refer to the link given at the beginning of this article to know how long it will take to sprout each of these grains. Throughout the sprouting process keep these important points in mind:
- Always use clean filtered water for soaking
- Soak the grains in water with temperature no warmer than around 70 degrees Fahrenheit
- Don’t expose the soaked grains to direct sunlight
- Carefully cover the container where the grains are being soaked to keep away insects and other contaminants
Any clean container will do but you can also use a sprouter to make things a little more convenient.
Sprouted quinoa, amaranth or millet can be steamed or boiled just like rice. Take note though they will require less water and cooking time as they’ve already been hydrated. As they’re practically turning into vegetables, you can also use them for some stir-fry recipes. Some may prefer to eat these sprouted grains raw as part of a salad.
Even though they are sprouts, you can still turn these grains into flour. This will require thoroughly drying them. You can just let these sprouted grains dry out exposed to the air, use an oven or dry-roast them on a skillet. Afterwards use a coffee grinder or food processor to ground them into powder. Now you’ll have flour for making protein-rich and gluten-free baked goods.
In the next post, I’ll tell you the benefits of sprouted legumes (beans and lentils) in your quest to Become Superhuman.
In the meantime, if you care to jump ahead, here is a complete listing of the grains and legumes on Superhuman Food Pyramid:
• GMO Corn
• Soy Nuts
If you have questions, comments or feedback about the benefits of sprouted organic quinoa, amaranth or millet the Superhuman Food Pyramid, this website, or other aspects of Becoming Superhuman, then leave your thoughts below, as well as any tips you have on the benefits of sprouted organic quinoa, amaranth or millet.