Fermented quinoa is rich and tangy. It is also a gluten-free grain that’s packed full of protein and fibre.
The best way to make fermented quinoa is to mix cooked quinoa with a lactic bacterial culture. This allows the probiotic culture to break down the complex starches to improved digestibility and nutrient availability. It also provides a good dose of probiotics!
As a fermentation enthusiast, I’ve tried fermenting most everything. And fermenting quinoa prior to cooking wasn’t that successful. The grain is easy to sprout but didn’t soften enough to ferment. However, quinoa flour can be used to make a gluten-free sourdough starter.
What can you do with Fermented Quinoa
Fermented quinoa is moister than ordinary cooked quinoa. The added lactic culture isn’t fully absorbed by the already cooked grains. However, it’s perfect for any dish that would work well with extra creamy quinoa.
Here are some suggestions:
- Hot Cereal: Gently warm soaked quinoa and serve it for breakfast. The probiotic culture will still be alive as long as you don’t go above 40C.
- Cold Cereal: Serve it like overnight oats, cold with milk and fruit.
- Quinoa Pudding: Make a creamy quinoa pudding. It’s delicious with all sorts of different flavours: chocolate, vanilla or banana.
- Salads: Use only 1/2 cup of culture when making probiotic quinoa for a salad or it will be too soupy. And I recommend using tart cultures like kombucha or apple cider vinegar, that can replace the vinegar in the salad dressing.
- Buddha Bowl: Cultured quinoa is also a delicious base for a buddha bowl.
Simple Fermented Quinoa
Fermented quinoa is rich, tangy and delicious. It’s a great way to increase the nutritional value and get a dose of probiotics at the same time! See section above for five different serving suggestions.
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Side Dish
- Method: Fermented
- Cuisine: Gluten Free
- 1 cup quinoa
- 2 cups of water (for cooking)
- 1 cup culture (see notes)
- Cook the quinoa in 2 cups of water. Bring to a boil. Cover and simmer for 12-15 minutes, until all the water has been absorbed.
- Move to a glass container and stir in the probiotic culture.
- Leave it out on the counter to ferment for 12-24 hours.
- Move to the refrigerator for storage and eat within 1 week.
- Though presoaking and rinsing isn’t always necessary, some quinoa is particularly bitter from the saponins that coat the grains. So I always presoak quinoa to improve digestibility.
- Feel free to use any culture you have on hand. I particularly like lactic cultures for cereals and puddings (vegan or dairy). But I recommend kombucha or cultured cider vinegar for savoury dishes.
Keywords: vegan, probiotic, salad, cereal, pudding, simple, vegetarian, soaked, winter, summer, wholefood, healthy