Organic Quinoa

About the Farmer

Tradin

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.

Nutrition Facts
Valeur nutritive

Serving Size: 1/4 cup (45 g)
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Calories / Calories: 170 Fat / Lipide: 2.5 g4% Saturated / saturés: 0.3 g2% + Trans / trans: 0 g Cholesterol / Cholestérol: 0 mg Sodium / Sodium: 10 mg0% Carbohydrate / Glucides: 32 g11% Fibre / Fibres: 3 g13% Sugars / Sucres: 1 g Protein / protéines: 6 g
Vitamin A / Vitamine A: 0% Vitamin C / Vitamine C: 0% Calcium / Calcium: 2% Iron / Fer: 30%

Ingredients

Ingredients: Organic quinoa. Product Status: Certified Organic Organic Certifying Body: Pro-Cert Country of Origin: Bolivia

Lemony Quinoa Recipe


Ingredients:
1/4 C pine nuts
1 C quinoa
2 C water
Sea salt to taste
1/4 C fresh lemon juice
2 stalks celery, chopped
1/4 red onion, chopped
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1 bunch fresh parsley, chopped

Instructions:
1. Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
2. In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
3. Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

Cooking Instructions

1. Measure out the dry quinoa. After cooking, 1 cup of dried quinoa will expand to about 3 cups.
2. Rinse the quinoa well under cold water in a fine mesh sieve (the seeds 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 is 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.

Factoid

Quinoa originated in the Andean region of Ecuador, Bolivia, Colombia and Peru. It is estimated to be domesticated 3,000 to 4,000 years ago, though archaeological evidence shows a non-domesticated association with pastoral herding, approximately 5,200 to 7,000 years ago. Quinoa contains essential amino acids, such as lysine, and also calcium, iron, and phosphorus. Generally, quinoa is cooked in the same way as rice and is used in similar dishes. However, although quinoa looks and is eaten as a grain, it is actually a seed.
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