Sorry for detouring the thread - Thanks for the advice Zoltani and friends. Quinoa is new to me. Like I said, I bought some in the store awhile back much out of curiousity. I tried it as a side dish at breakfast. I was pretty much eating it cooked with no accoutraments. Since then, I've tried mixing it in with pasta sauces for extra protien. It's unique texture had me wondering how to prepare it. Have to admitt it reminds me a little of grits. I've never tried sprouting grains on a tour. It is SOP to start soaking the rice & lentils around 2:00pm. Then it takes less fuel to cook them. Something I learned on this forum that works like a charm.