In the winter, I really miss my garden and all of the fresh veggies. Growing sprouts is like having a little winter garden.
So many beans, seeds, and grains can be sprouted and are really healthy too. Here, I've sprouted quinoa (left) and a mixture of garbanzos (chickpeas) dried peas, and lentils (right).
To make the sprouts, I add about 1/2 cup beans, seeds, or grains to a large wide-mouth canning jar and fill it with cool water. I have a special sprouting lid that I like (seen above and below), which screws right on the wide-mouth canning jars, but cheesecloth, attached with a rubber band would work well too. I let the mixture soak overnight and then drain and rinse the next day. I repeat this for 2-4 days, depending on what I'm sprouting, making sure to rinse twice a day, with cool water, and keeping out of direct sunlight, as I don't want the mixture to cook.
It takes me about two days to get good sprouted quinoa and about four days to get sprouted beans and peas. Once sprouted, I drain and rinse one last time and use the sprouts right away or refrigerate and use within two days.
I enjoy adding sprouts into salads and wraps, or atop stir-fries or peanut-buttery Asian noodles, just before serving. They add a great texture and are incredibly nutritious.
Many grocery stores no longer sell sprouts as they are highly susceptible to e-coli when not grown or stored properly. Sprouts should never have a foul odor, rather, they should smell fresh and seed-like. If I ever have any question as to whether the sprouts are okay or not, I toss them.