I came across some really disappointing information about quinoa recently. An article theguardian reminded me of the many hidden costs of importing foods. Turns out “Bolivians can no longer afford their staple grain, due to western demand raising prices.” Simply put, this sucks. As you can see from this site, I’ve taken a strong liking to it. After reading the article, I was ready to let this seed – which is related to the tumbleweed(!) – go. But then I decided to do a little research and see if I could find a sustainable, fair trade supplier. I did. Coincidentally, it’s from the same company that brings us the QUINOA CANDY BAR, Alter Eco Foods.There’s a small write up on their site about how their farming practices are actually helping Bolivians.
I think it’s really important that we pay attention to where our food comes from. Since we have the upper hand in situations like these, why not spend a little more and make a better choice? I know it’s difficult and inconvenient, but it’s the right thing to do.
Anyway, I came across this recipe in a book called “Kicking Cancer in the Kitchen.” I’m a junkie for these types of books… I’m also a junkie for foods that pair sweet with spicy. This recipe includes raisins and curry powder in just the right balance.
It comes together quickly and tastes good at room temp – making it an ideal work lunch… Cause ya’ll know I try to keep at least 10 feet away from microwaves at all times.
Now, without further ado. Gather yo stuff!
Ingredients:
1 cup quinoa
2 large carrots, chopped
1 tablespoon coconut oil
2 celery stalks, chopped
1/3 cup raisins
2 tablespoons curry powder
1/2 teaspoon sea salt
Method:
Cook the quinoa according to package directions.
When the quinoa is almost finished cooking, heat the oil in a large skillet over medium heat. Add the carrot and cook, stirring, for three minutes. Add the celery, raisins, curry powder and salt. Stir and saute five minutes. Add the quinoa to the skillet and mix with other ingredients.
