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Discussion Starter · #1 ·
I had a 1.5 cups of quinoa soaking to use in a recipe that I ended up not using, and now I have a couple cups of cute little quinoa sprouts.

Any good (gluten free) ideas for them?
 

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I've sprouted them before, just for about 24 hours (to the point where they get a tiny stem sticking out) and then dehydrated them, and later turned them into coarse flour in my coffee grinder for GF pancakes or bread.
 

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I sprout it then go ahead and cook it as a pilaf, or use it instead of breadcrumbs as a meatloaf filler.
 
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