Fermenting quinoa after cooking allows the lactic bacteria to work their magic on the grains, breaking down complex starches to improved digestibility. Fermented quinoa is also a great way to get your daily dose of probiotics!
What can you do with Fermented Quinoa
Fermented quinoa ends up a bit more liquidy than simply cooking it. The added lactic culture isn’t well absorbed by the already cooked grains. However, it’s perfect for any dish that would work well with a little extra liquid. Here are some suggestions:
- Gently warm it up on the stove top and serve it as hot cereal. The probiotic culture will still be alive as long as you don’t go above 40C.
- Eat it like a cold cereal with milk and fruit.
- Try making quinoa pudding. You can flavour it with chocolate, vanilla or banana for a tasty, probiotic treat.
- Turn it into a quinoa salad. Just reduce the culture to 2 tbsp so it’s not quite as soupy.
- 1 cup quinoa
- ½ cup culture (see notes)
- Cover the qunioa with water and allow to soak for 12-24 hours.
- Drain off the liquid, and rinse until clear (to remove the bitter saponins).
- Bring quinoa and 2 cups of water to a boil and simmer for 12-15 minutes (until cooked).
- Move to a glass container and stir in the lactic culture.
- Allow to ferment somewhere warm for 12-24 hours.
- Move to the refrigerator for storage.
-Though presoaking and rinsing isn’t always necessary, some quinoa is particularly bitter from the saponins that coat the grains. Regardless, I always presoak quinoa to improve digestibility.
-Use any culture you have on hand. I particularly like lactic cultures for cereals and puddings (vegan or dairy). But I would use kombucha for a salad.