Organic Red Quinoa
About the Farmer
Tradin brings together 200 farmers in 40 different communities in southern Bolivia, having forged partnerships with organic farmers for the past 10 years. The quinoa is grown in rotation systems in plots which go fallow for a break of two to three agricultural seasons, and is the only crop grown in these plots. Organic practices they incorporate are use of compost from local vegetable and animal waste, being chemical-free, and promoting a balanced ecosystem by supporting biodiversity.
Growing foods organically is important to the farmers because they feel they are producing a healthy product, being environmentally responsible, and protecting the quinoa supply and availability for consumers. The decision to transition to organic agriculture was supported by the community as a whole as they had the vision to preserve the environment, natural resources, and to increase economic sustainability for future generations. The farming families say they have received higher incomes and especially take pride in working in harmony with the environment and ensuring the future of their farm lands.
Serving Size: 1/4 cup (45 g)
Calories / Calories: 170
Fat / Lipide: 3 g5%
Saturated / saturés: 0 g0%
+ Trans / trans: 0 g
Cholesterol / Cholestérol: 0 mg
Sodium / Sodium: 5 mg0%
Carbohydrate / Glucides: 31 g10%
Fibre / Fibres: 4 g17%
Sugars / Sucres: 5 g
Protein / protéines: 6 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 0%
Vitamin C / Vitamine C: 0%
Calcium / Calcium: 2%
Iron / Fer: 15%
Ingredients: Organic red quinoa
Product Status: Certified Organic
Organic Certifying Body: Pro-Cert
Country of Origin: Bolivia
Winter Soup Sans Pot Recipe
1 sweet cooking pumpkin (medium sized)
2 tomatoes, diced
2 carrots, diced
2 potatoes, diced
1 pepper (green or red), diced
1 small onion, diced
2 zucchini, diced
1 C red quinoa
2 cloves crushed garlic
Seasonings according to your preference
1. Preheat oven to 375°F. Cut top off pumpkin and clean the inside. Cover and cook alone for about 20 minutes.
2. While pumpkin cooks, sauté the vegetables and garlic in the olive oil on low heat until soft. In a saucepan, bring to a boil with enough water to cover the vegetables. Add more water according to the consistency you desire.
3. Add the grain, spices and veggies to the boiling water. Stir well and transfer all ingredients to the pumpkin.
4. Cook another 30-40 minutes or until pumpkin shell is tender and grain is cooked.
5. Serve straight from the pumpkin, scraping the meat from the inside shell when serving. Set the pumpkin on a glass pie dish while in the oven to serve. When full it may be heavy and soggy, so support base properly when transferring. Makes approximately 10 servings.
1. Measure out the dry quinoa. After cooking, 1 cup of dried quinoa will expand to about 3 cups of quinoa.
2. Rinse the quinoa well under cold water in a fine mesh sieve (the seeds/grains are quite small). Put the quinoa in a saucepan and add cold water. Use 2 cups of water for every cup of quinoa. Add a pinch of salt.
3. Cover and bring to a boil. As soon as it starts to boil, turn the heat down to a simmer. Simmer for 15-20 minutes. The quinoa should look slightly translucent when it’s cooked.
4. If the quinoa is tender but there is excess water in the bottom of the saucepan, take the lid off until the water evaporates. When done, turn off the heat and put the lid on and let sit for 5 minutes.
5. Use a fork to fluff up the quinoa and serve.
Quinoa, although treated as a grain, is actually a seed. It comes in red, white, and black varieties. These seeds contain essential amino acids, such as lysine, and also calcium, iron, and phosphorus. It is known for being a good source of protein and fibre. Red quinoa is said to hold its shape better after cooking and have an earthier, nuttier flavour than white quinoa.