Organic Sprouted Quinoa
About the Farmer
Tradin - Bolivia
Tradin’s quinoa producer brings together 200 farmers in 40 different communities in southern Bolivia, forging partnerships with organic farmers for the past 10 years. The quinoa is grown in rotation systems in plots which then 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 ecosystem balance by supporting biodiversity. Growing foods organically is important to the farmers because they feel they are producing a healthy product, responsibly caring for the environment, and are protecting the quinoa supply and availability for consumers. It was important for them to become organic farmers because it was supported by the community as a whole, especially with the vision of preserving the environment and natural resources to have better economic sustainability for future generations who value working in harmony with the environment. These farmer families have gained the benefits of receiving higher incomes and preserving the environment, ensuring the future of their families and 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: 30 g10%
Fibre / Fibres: 4 g16%
Sugars / Sucres: 4 g
Protein / protéines: 5 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 0%
Vitamin C / Vitamine C: 0%
Calcium / Calcium: 4%
Iron / Fer: 15%
Ingredients: Organic sprouted quinoa
Product Status: Certified Organic
Organic Certifying Body: Pro-Cert
Country of Origin: Bolivia
Raw Savoury Sprouted Quinoa Salad Recipe
1/2 C water
1 Tbl nama shoyu
1 tsp agave nectar
1/2 tsp balsamic vinegar
1/2 tsp stone-ground mustard
1 clove garlic, minced
3 C assorted diced vegetables, such as portobello mushrooms, red bell peppers, carrots, red onion, zucchini, etc.
1 C sprouted quinoa
1 Tbl chopped fresh herbs such as parsley, oregano, thyme, sage, rosemary, etc.
2 Tbl sliced kalamata olives (optional)
1/4 tsp sea salt, to taste
1/4 tsp black pepper, to taste
1. Mix all of the vegetable marinade ingredients together with a whisk or fork and place in a bowl or casserole dish along with the diced vegetables. Allow the veggies to marinate for at least 30 minutes or up to 2 to 3 hours in the refrigerator.
2. Add the sprouted quinoa, and all the remaining ingredients and stir well. Serve immediately or store in an airtight container in the refrigerator for 1 or 2 days. The sprouts won't last very long so eat it up soon.
1. Wash 1 cup of sprouted quinoa several times, swishing with your hand, until the water runs clear. Drain thoroughly.
2. Combine quinoa with 2 cups of water (or broth) in a heavy pot. Add a pinch of salt (optional).
3. Bring to a boil, cover, reduce heat to low, and simmer gently for about 15 minutes or until tender but maintains a pleasant crunch and the water is absorbed. The spiral thread-like part of the grain detaches when the grain is ready, so that you can see little squiggly threads. Let stand, covered for 5 minutes.
4. Fluff with a fork. Note: Alternatively, to prepare without cooking: Soak sprouted quinoa in hot water until tender, about 30 minutes.
During the sprouting process, quinoa's nutritional value is increased and phytates and enzyme inhibitors, that make digestion more difficult, are neutralized. They can be used in similar ways to alfalfa sprouts, such as in sandwiches and soups.