Sprouting is now a much recommended preparation for grains and legumes. The process of germination at the initial stages is able to reduce the amount of antinutrient substances inherent in these types of food and thus improve their nutritional profile. Sprouts have more of certain vitamins compared to seeds and the minerals become more bioavailable.
Soaking grains such as organic quinoa, amaranth or millet is a middle ground, a compromise between sprouting and cooking the grains unprepared. It is less effective in making the grains more nutritious and safer but at least you don’t have to plan your meal days ahead. Depending on the grain and other environmental factors, sprouting can take more than 24 hours. Then there’s the periodic draining and rinsing involved.
Soaked grains are still nutritious but they don’t have all the advantages of sprouts. Read on about the pros and cons of soaked organic quinoa, amaranth or millet (and be sure to also check out recommended soak times for beans, grains, legumes, nuts and rice).