Quinoa Noodles (180 G)

Processing of Sprouted Quinoa Noodles 

Ingredients Composition

• Sprouted Quinoa Flour – 90%
• Tapioca Flour – 8% (for binding and chewiness)
• Guar Gum – 1% (for elasticity and moisture retention)
• Cold-Pressed Coconut Oil – As required (optional, for smoother extrusion)
• RO Treated Water – As required (for dough formation)

🛠️ Processing Steps

1. Selection & Cleaning of Grains
High-quality organic quinoa grains are selected.
The grains are cleaned using blowers and sieves to remove debris and saponins.
Rinsed thoroughly with RO-treated water to remove bitterness caused by natural saponins.

2. Sprouting of Quinoa

• Soaking: Cleaned quinoa is soaked in RO-treated water for 6–8 hours.
• Germination: Grains are incubated in a controlled chamber at 26–28°C for 24 hours with 75–80% humidity to initiate sprouting, which increases antioxidant levels and improves amino acid availability.
• Drying: Sprouted quinoa is gently dehydrated at <50°C to retain nutrients.

3. Milling
Once dried, the quinoa is finely milled using a stone grinder to produce flour (~120 microns).
The flour retains the bran and germ, contributing to a high-protein, fiber-rich base.

4. Blending with Binders
Tapioca flour is added to provide structure and bounce.
Guar gum is mixed in at 0.5% w/w to enhance binding and prevent breakage during cooking.

5. Dough Preparation
The flour blend is kneaded with RO-treated water into a pliable dough.
Cold-pressed coconut oil is optionally added to improve texture and extrusion smoothness.
The dough is rested for 20–30 minutes to allow full hydration and improved machinability.

6. Noodle Extrusion
Dough is cold-extruded into noodles (either round or flat) using a noodle press.
Strands are cut to uniform lengths of 20–25 cm.

7. Drying & Dehydration
Noodles are dried in tray dryers at 45–50°C until moisture content is reduced below 10%.
This extends shelf life and ensures easy rehydration when cooked.

8. Packing & Storage
The noodles are packed in eco-friendly, moisture-resistant packaging.
Shelf Life: Remains stable for 6–8 months under cool, dry conditions.

🌟 Nutritional & Functional Highlights

✅ Sprouted Quinoa Flour – A complete plant protein with all essential amino acids, rich in magnesium, iron, and antioxidants
✅ Tapioca Flour & Guar Gum – Ensure optimal elasticity and non-sticky texture
✅ Sprouting Benefits – Enhances nutrient absorption, reduces anti-nutrients like phytic acid
✅ Gluten-Free & Easy to Digest – Ideal for gluten-sensitive individuals
✅ Low Glycemic Index – Suitable for sustained energy release and blood sugar balance

🍽️ Quick Serving Suggestion: Sprouted Quinoa Thai-Style Noodles

Ingredients:

• 1 cup sprouted quinoa noodles
• 1 tbsp sesame oil
• 1 clove garlic (minced)
• 1/2 cup bell peppers, carrots, and baby corn (julienned)
• 1 tsp tamari or coconut aminos
• 1/2 tsp lime juice
• Crushed peanuts and coriander leaves for garnish

Method:

1. Cook quinoa noodles in boiling water for 3–4 minutes. Rinse and set aside.
2. In a wok, heat sesame oil, add garlic and sauté vegetables until crisp-tender.
3. Add noodles, tamari, and lime juice. Toss until coated.
4. Garnish with peanuts and fresh coriander. Serve hot.