The indigenous people of Bolivia have been cultivating "the rice if the Incas" for over 5000 years. Today it is more widely available since financial support has been provided for the growing, harvesting and export of this amazing food. It is very much the golden grain of the Andes and is a superb alternative to rice or pasta
The supply chain for Quinoa
There are over 200 farms in Bolivia that grow and supply quinoa to an ever increasing demand. Other countries in south america also now produce quinoa and the vast majority support organic growing systems and operate under the "Fairtrade" system. This means that the original farmers directly benefit from the increasing trade in quinoa, not just the large companies.
The Mother Grain
One of the most sacred foods of the the ancient Incas of South America was Quinoa - a plant so nourishing, delicious and vital they called it "chesiya mama", the mother grain. It is also known as the rice of the Incas.
Superior Benefits
Quinoa is superior to other grains because it is a complete protein, containing 8 essential amino acids. It is actually a seed, not a grain, and is gluten free. When cooked, the grain itself is soft and delicate, but the germ is crunchy, creating a delicious combination of flavour and texture.
It is an excellent meat substitute in vegetarian dishes. It can be used in stir-fries, soups, stews, salads and many more of your favourite recipes. Quinoa is ready to eat with minimal cooking. It can also be sprouted and then eaten raw. A standard portion size would be 60 - 80g uncooked weight per person.
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