Now I will be honest. I didn't even know about this till my mom sent me "The Crushing Cancer Kitchen" blog post.
According Dana, by soaking your quinoa for 12-24hrs before cooking it "It releases the phytic acid (an anti-nutrient found in grains, legumes, nuts and seeds, that binds to and can prevent us from absorbing the nutrients) and activates the phytase (an enzyme that helps them to digest)."


All you do is fill a container of your choice with quinoa and twice the amount of water (Ex: 1 cup of quinoa = 2 cups of water). Then add a splash of apple cider vinegar and viola!


I dont do this all that time. I forget to do it a lot. However, when I do I can tell the quinoa is a lot fluffier then normal and I feel good knowing I'm getting more out of my food by planing ahead.