Incan people of the Andes have been producing quinoa for over 6000 years. You can buy organic quinoa anywhere today because more financial support has been given to quinoa farmers for growing, harvesting and export of this amazing food.
Mr. Simeón Genaro Miranda Vilca from Peru won this year’s Best Producer of Organic Quinoa prize. He comes from a small farmers’ community, called Qollana. Mr.Vilca currently has 6 hectares with quinoa varieties such as Salcedo-INIA, white Juli and black Qollana.
Why is Organic Quinoa better than nonorganic? The answer is pretty simple.
It is free of chemicals from pesticides and free from all artificial fertilizers.
According to The Soil Association of Organic Standard there are four reasons to buy organic product vs. nonorganic:
Controversial additives including aspartame, tartrazine, MSG and hydrogenated fats are not allowed under organic standards so it’s better for your well-being and most of all for your health and body.
Nonorganic farming releases more greenhouse gases than organic farming. Choose local, organic and seasonal food, so you can reduce your carbon footprint so it is much better for the environment as well.
Organic farms are great places for wildlife and they provide homes for bees, birds and butterflies so you protect wildlife when you buy organic product vs. nonorganic.
Genetically modified crops and ingredients are not allowed under organic standards.
Always go for the organic quinoa because it is better for the environment, for the wildlife and for you too.
Finally a very simple yet healthy and filling quinoa recipe – Quinoa Pudding with Macerated Strawberries
The ingredients are the following:
– 3 cups whole milk
– 1 cup heavy cream (optional)
– 1 or 2 tsp vanilla (mexican of course)
– 1/4 cup organic sugar
– pinch of salt
– 1 cup organic quinoa
-1 cup strawberries, diced
-1 Tbs organic sugar
– chopped pistachios (optional)
First place the organic quinoa in a strainer and rinse it with cold water.
Combine the milk, cream, sugar, salt and vanilla in a medium saucepan and bring to a simmer.
Add the quinoa and stir. Reduce heat to medium low and cook for about 25-30 minutes stirring every few minutes.
If skin starts to form on top of the milk, just stir it back in. The milk will reduce and thicken. Ladle into bowls.
Place the cut strawberries in a bowl and sprinkle them with organic sugar. Toss them and let them sit at room temperature for about an hour until juices start to come out.
Top the puddings with the strawberries and chopped pistachios.