Organic Tri Colour 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.

Nutrition Facts
Valeur nutritive

Serving Size: 1/4 cup (45 g)
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Calories / Calories: 180 Fat / Lipide: 2.5 g4% Saturated / saturés: 0 g0% + Trans / trans: 0 g Cholesterol / Cholestérol: 0 mg Sodium / Sodium: 10 mg0% Carbohydrate / Glucides: 34 g11% Fibre / Fibres: 3 g10% Sugars / Sucres: 1 g Protein / protéines: 6 g
Vitamin A / Vitamine A: 0% Vitamin C / Vitamine C: 0% Calcium / Calcium: 2% Iron / Fer: 20%


Ingredients: Organic white quinoa, organic red quinoa and organic black quinoa. Product Status: Certified Organic Organic Certifying Body: Pro-Cert Country of Origin: Bolivia

Quinoa with Mixed Mushrooms Recipe

1 C tri colour quinoa
2 C vegetable or chicken stock (depending on the main dish)
1 ½ C chopped mushrooms-portabello, morel, porcini, and button
2 large shallots, sliced
2 Tbl scallions, sliced
2 Tbl butter

1. Soak quinoa for 30 minutes in water. Strain and toss in frying pan on medium heat with 1 tablespoon of butter to lightly toast. Transfer to pot and add the stock.
2. Cook according to directions on the package. In the meantime, sauté the mushrooms and shallots in the other tablespoon of butter until most of the moisture has been removed. Add to the cooked quinoa.
3. Top with a few scallions. Serve.

Cooking Instructions

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 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 is native to the Andean region of Ecuador, Bolivia, Colombia and Peru. It was 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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