QUINOA SPROUTS WHEN COOKED

 

I noticed that after I cook my favorite food combination, lentils, black rice, and quinoa; something odd is visible when I remove the cover from the pot. Many of the quinoa grains would sprout a tail, but how can that be? Growing a tail should only occur when seeds are in an environment that is ideal for growing, with the right temperature and moisture being a big part of it.

I read many times that heating plants-based foods above 115 degrees Fahrenheit would destroy many of their nutrients, and therefore many of us use dehydrators. Water boils at 212 degrees Fahrenheit, the same temperature I cook the quinoa at for 25 to 30 minutes.  So why are they more nutritious when cooked? I can only conclude that the combination of lentils and quinoa have a chemical reaction that caused the sprouting to occur. I cooked quinoa by itself previously and did not see any sprouting.

I can only conclude that cooking quinoa with a combination of lentils makes it more nutritious, by creating an environment that it is comfortable enough to start sprouting.

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