Prawn, Carrot, Mango and Lime Quinoa Salad with Chilli Oil

Heat Pearl & Black Quinola in the microwave for two minutes Tip the packet of quinoa into a large bowl with the prawns, grated carrot, chopped mango and mix Pour in the juice of the lime, drizzle with chilli oil and scatter the chopped coriander on top Either eat alone as a salad for lunch or serve with grilled chicken or fish in the evening

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Prawn Egg fried Quinola

Bring the Quinola to the boil on the hob with the stock for 14 minutes. Chop the garlic, spring onions, pepper and chillies, then fry on a low heat with a drizzle of oil until slightly softened. Add the cooked Quinola to the frying pan along with 2 beaten eggs and continue to stir whilst the egg cooks through for about 5 minutes. When cooked, add the prawns for a final minute to warm through and then serve with fresh coriander and a pinch of salt.

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Chinese quinoa chicken

Discover our Chinese Quinoa Chicken recipe here!

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Wholegrain quinoa, grown in France

This quinoa is grown by the UAPL cooperative in the Loire Valley in France.

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Quinoa flour Christmas cookies by Chloé

Make cookies as beautiful as they are good with quinoa flour ! A simple and tasty recipe by Chloé Fashion Lifestyle's blog

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Bolognese sauce with quinoa

In a medium pan sauté the diced onion with olive oil until lightly brown and soft. Add the diced carrot, red pepper, celery and garlic and continue frying on a medium heat for another couple of minutes. Add the minced beef and mix well, continue cooking after all the raw mince redness disappears. Pour in the red wine and cook until almost all of the wine evaporated. Pour in the beef stock, chopped tomatoes and add bay leave and nutmeg. Stir well, cover with lid and simmer on low heat for 1 ½ hours. Check and stir every half an hour or so. Finally add the chopped basil, season with salt and black pepper to taste and serve on a bed of cooked quinoa.

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Summer roasted tomato and red pepper gazpacho with quinoa

Preheat an oven to 200˚C. Half and deseed peppers and cut the tomatoes in half. Place on a baking tray together with the onion and garlic cloves (unpeeled). Drizzle with olive oil and sprinkle with some sea salt. Roast for 30minutes

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Quinoa & Feta Wraps

In a large bowl, combine quinoa, feta cheese, all vegetables and pine nuts. Add olive oil, lemon juice, salt and pepper and toss. Spread quinoa mixture on the wrap with a few dollops of pesto sauce, top with mint then wrap.

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Gooey chocolate cake

Melt butter and chocolate in a pan at low heat. Once melted add the whole eggs and mix in. Then add the quinoa flour and the sugar and mix until a consistent paste. Pre heat oven to 160°C/ Gas mark 3. Grease a cake tin with butter and lightly dust with some quinoa flour. Add the cake mix. Cook for 20 minutes. Stick a knife into the middle of the cake to ensure that the centre remains gooey before taking out of the oven and allowing to cool.

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Fairtrade Fortnight 2015: 10 best food and drink

You might have the ubiquitous bananas in your cupboard, but what about other ethically-sourced offerings? IndyBest finds products to try this Fairtrade Fortnight. Celebrate Fairtrade Fortnight (February 23- 8 March 2015) with products from wine to white chocolate, all certified by the Fairtrade Foundation, working to help get farmers a better deal.

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Cranberry, apricot and pecan nut Express Quinoa Boxing Day salad

Preheat the oven to 180°C.Heat the olive oil in a small frying pan, add the onion and bacon, and sauté until the onions are soft. Set aside to cool. Mix together the Express Quinoa, cranberries, apricots, pecan nuts, onion and bacon and the remaining ingredients. Season to taste.

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Quinola Chocolate Bowl

Place Quinola Flakes and milk in a large pan over a medium heat. Let them simmer for 4 minutes for a textured porridge or longer for a smoother one. Remove from heat and add cocoa powder, maple syrup and vanilla. Stir to combine. Top with chocolate and fruits.

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Sabina’s mango & pomegranate quinoa salad

Cook the quinoa according to packet instructions. Make sure to rinse the quinoa first. You can cook the quinoa with vegetable stock to add more flavour. Once cooked, place in blast chiller. In a salad bowl, combine all ingredients with the quinoa. Whisk the olive oil and vinegar and season to taste. Dress the salad as desired. Serve cold.

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Gluten Free Nana Cream Quinola Pudding

Blend all in a high speed blender. Transfer in mason jar, on top of bluberries nana cream. Use toppings of your choice: chocolate, pomegranate, kiwi…

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Quinola Fruit Salad

Empty pack of Express Quinola in a bowl then fluff with fork. Add all fruits and mint. Add sauce. Mix together. Sauce: In a small bowl mix, maple syrup with all 3 juices.

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Chocolate chip Quinola Cookies

Mix the butter and coconut sugar in a large bowl until creamy and beat the egg in a separate bowl. Add the baking powder, coconut flour, uncooked Quinola grains, vanilla extract and cinnamon to the bowl and mix with the sugar and butter. When combined, add the egg and continue to mix thoroughly, adding the chopped chocolate and walnuts. Separate the mixture into balls and flatten, placing on a lined baking tray. Allow a little space between each, then place in a preheated oven at 150 degrees for about 15 minutes until slightly golden. Cool on a rack and enjoy warm !

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Peanut Butter Granola Bars

Warm the maple syrup, coconut oil and peanut butter and mix together. In a separate bowl place all of the dry ingredients. Add the melted oil, syrup and peanut butter and mix well. Line a square baking tin 20cm/20cm with a baking parchment. Place the mix in the baking tin and press it in well with back of a tablespoon. Let it set in a fridge for a couple of hours. Slice and store in an airtight container, preferably in the fridge.

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Did you know that Cow Farts cause Global Warming?

Are you all familiar with a gas called Methane? It’s a greenhouse gas, like carbon dioxide, only 25 times more dangerous to the climate! Unfortunately, it is found in a cow’s flatulence! According to the UN’ Food and Agriculture Organization, domesticated ruminants expel about a hundred million tons of methane per year! Woah! That’s way more than transportation in CO2 equivalent

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Eat Your Spoon!

There’s finally a solution for disposable forks and spoons that limits plastic waste. Instead of ending in a landfill, you can eat them. This concept has been developed in India, the world’s largest user of disposable cutlery, where 120 million pieces get thrown out each year. The company behind it is called Bakey’s Edible Cutlery and was founded in India in 2010. Bakey’s offers an alternative solution: cutlery made of millet, rice and wheat. And guess what, they also come in different flavors! You can buy 100 pieces for less than £3, which is a tiny bit more expensive than plastic cutlery. Bakey’s utensils have a shelf life of 3 years and contain no preservatives. And if you don’t feel like eating them, they will decompose within a few days! What’s next? Quinoa made edible plates?

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The Impact of Cooking on Human Evolution

Dr. Richard Wrangham, a Harvard scientist, has been able to demonstrate through his studies that cooking your food helps you digest it better. How? It actually facilitates the job for your digestive system, especially your intestines but even the rest of your body.

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Lorenzo

Lorenzo is the Altiplano’s version of a techie- at 70 years + He is the alchemist of the cooperative, trying out all the varieties of quinoa seed he can get his hands on. Sowing them in small experimental areas he currently has 76 varieties on the go, planted on slopes, flat land, southward facing etc.

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The Tractors of the Cooperative

Our founder, James Livingstone-Wallace, helps in the development of the cooperative through the purchase of tractors, trucks and other material to facilitate harvesting and sorting the grains before getting them to the plant, via the Fairtrade scheme. Today, Quinola Mothergrain has helped the cooperative benefit from 100,000$ of Faitrade premium.

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Quizotto

Melt butter in thick based pan. Add dry Quinola and stir to coat in butter. Add glass of wine and stir thoroughly. Now add chopped onion, and gradually add stock, stirring all the time. As an option, you can also add vegetables such as asparagus, any sea food such as shrimps or prawns, or diced ham or chicken. When Quinola has absorbed all the stock and is firm yet creamy, it is ready to serve. (About 15 minutes or so) Sprinkle with Parmesan if wished.

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Coconut, blueberry and quinoa ice cream

Zest and juice the limes and heat in a pan with the sugar. Pour into a bowl and mix in the coconut cream. Leave to cool. Whip the cream, then stir in the coconut and lime mixture and quinoa. Freeze for an hour, whisk, then freeze again. Repeat the process. Enjoy!

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Quinola fried Chicken

Mix the ground almonds, Quinola, coconut flour, paprika, cayenne pepper, mixed spice, cumin, sea salt, thyme and black pepper together in a large bowl. Beat the 2 eggs in a separate bowl, and then dunk each separate piece of chicken into the eggs so they’re covered. Coat in the dry mixture, covering it as much as possible, and place on a baking tray. When finished, put the tray in a preheated oven at 180 degrees and bake for 45 minutes and serve with a light salad.

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Pearl and black Express Quinoa salad with asparagus, fennel and watercress

Finely slice the trimmed asparagus spears on the diagonal using a mandolin or potato peeler. Slice the fennel bulb the same way. Combine in a large bowl. Mix the lemon juice, mustard, olive oil, sugar, salt and pepper to taste in a small bowl. Pour over the asparagus and fennel shavings and toss well. Add the watercress leaves, mint, pine nuts, chives, parmesan and quinoa to the salad. Toss lightly and serve.

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Mushroom Supreme

Boil Quinola if starting from scratch, in lightly salted water for appropriate time depending on colour. Add chicken bouillon cube if wished. Meanwhile, lightly sauté onions and mushrooms in oil of your choice, seasoning to taste. Drain Quinola and add to sauté pan (or, if using already cooked Quinola from fridge, add that instead). When thoroughly heated, add parsley and garlic, stir for further 2 minutes. Serve with a salad if wished.

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Quinola cashew truffles

Mix all the ingredients in a large bowl using your hands. When mixed thoroughly, roll the mixture into golf ball sized balls and dust lightly with cocoa powder. Place on a tray, leaving space between each. When finished, pop the tray in the fridge for a couple of hours until the truffles are set. These are perfect for pre or post work outs as a healthy snack on the go !

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Tex Mex Quinoa

Bring a pan of salted water to the boil. Add the 200g of Pearl Quinoa and let it cook for 12 minutes. Whilst the quinoa is cooking, peel and chop the carrots. Add to the quinoa that is cooking. Wash and cut the tomato into small cubes. Chop onion and fry in a pan with a dash of olive oil. Once onion soft, add corn, diced tomatoes and red beans, with the Tex Mex spices. Fry for 5 minutes. Once the 12 minutes have elapsed from putting in the Quinoa, drain. Mix cooked quinoa into frying pan and serve up.

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Nutty Quinola Granola

Chop the nuts and the cherries. Mix together the coconut oil and maple until the oil becomes liquefied. In a large bowl add in the oats, chopped nuts, uncooked Quinola, nutmeg, salt, vanilla extract, coconut flakes, cinnamon and mixed spice. Mix together, then pour over the maple syrup and coconut oil. Mix all together thoroughly then place on a shallow baking tray and spread out evenly. Place the tray in a preheated oven at 25 degrees for about 25 minutes, turning regularly until golden. Take the granola from the oven and add the chopped dried cherries and any other dried fruit you wish. Store in an airtight container.

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Lime, coconut and quinoa ice cream

Zest and juice the limes. Heat in a pan with the sugar. Pour into a bowl and mix in the coconut. Leave to cool. Whip the cream, then stir in the coconut mixture and quinoa. Freeze until set.

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Gluten Free & Vegan Quinola Burger

Prior to making the burgers, roast the unpeeled sweet potato and let it cool ( you could make it ahead and store it in a fridge). In a frying pan, place the maragrine onion and mushrooms and fry for a few minutes. In  a large mixing bowl place the peeled sweet potato and mash it with a fork. Add the fried mushrooms and onion and mix in cumin and cayenne pepper. Fold in the egg, cooked Quinola and chickpea flour, add salt and pepper to taste. With your hand form the mix into about 8 equal size burger patties. When ready, fry the patties for a couple of minutes on each side. Serve with garnishing and sauce

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Red quinoa risotto with butternut squash and pancetta

Gently fry the onions in butter and olive oil till soft. Add garlic and fry with the pancetta for another couple of minutes. Add the red quinoa and stir to coat the grains. Add the wine and chicken stock and thyme and bring to a simmer. Cook, stirring occasionally, until the quinoa is cooked to your liking, and all liquid is absorbed.

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Mini Ham & Cheese Quinola Cups

Combine all ingredients (except for tomatoes) in a large bowl and mix well. Spoon the mix into ramekins or muffin cases and garnish with cherry tomatoes. Bake in the oven for 20/25 minutes. Remove from the oven and cool. Enjoy warm or cold. Ideal for a picnic, packed lunch or a snack.

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Quinola Falafels

Finely chop the garlic, parsley and onion, then add all of the ingredients and mix together thoroughly. Make small balls with the mixture and place on a baking tray. Pop the tray in a preheated oven at 150 degrees and bake for 25 minutes or until golden. Serve warm in pittas with salad, hummus and tahini.

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Gluten Free Stawberry Quinola Pancakes

Whisk together Quinola Flour, baking powder, salt, and cinnamon, in a large bowl. Whisk together milk, egg whites and vanilla, in another bowl. Pour the other bowl into the large one and stir together until ingredients are combined. Add diced strawberries to batter. Careful not to overmix. Cover and refrigerate for at least 30 minutes to an hour. Start scooping batter into the pan to make pancakes. Let them cook until bubbles form in the batter then flip them and cook the other side until they become lightly browned. Serve warm topped with fruits and sauce.

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Dill and Avocado green salad

Boil the Quinola with stock or Boullion for 14 minutes in a saucepan then leave to cool. Chop the avocado into chunks and shave the cucumber length ways with a wide vegetable peeler. In a bowl, massage the kale with the balsamic vinegar, lemon juice and zest, and the olive oil for about a minute. Tear the dill into smaller pieces and add to the kale along with the cucumber and avocado and sprinkle with the Quinola, pumpkin seeds and a pinch of sea.

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Quinola, thyme and beetroot soup

Heat the olive oil in a large saucepan over medium heat and add the onion and stir until it softens. Now add the garlic and a splash of balsamic vinegar and stir for another minute. Toss in the thyme leaves, bay leaves and cumin and stir in, then add the chopped tomato and stir for 2 mins. Add the ready-cooked Quinola chicken stock and the chopped beetroot. Bring to a boil then blitz in a food processor. Return to the pan, stir in the lemon juice and seasoning, and heat through for a few minutes. Serve hot with a dollop of yoghurt and crusty bread.

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Blueberry, Chia and Quinola pudding

Cook the Quinola in boiling water for 12 minutes or use either the Black and Pearl or Red and Pearl Express. Mix all the ingredients together in a bowl and pop in the fridge for the chia to swell. Allow the pudding to set over night (this will take about 5-8 hours). When set, pop a couple of tablespoons of your compote in the bottom of your glasses or jars then add your pudding on top, then top off with your blueberries and a sprig of mint.

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Parsnip, mushroom and kale stew with quinoa.

Heat the oil in a large deep frying pan. Add the onion and fry for about 5 minutes, until translucent. Add the garlic, smoked paprika, mushrooms and celery and fry for a further couple of minutes. Add the diced parsnip, pour in the vegetable stock and simmer for 20 minutes. Half way through add the sliced kale. Season with Worcester sauce, salt and pepper and serve with cooked quinoa.

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Butterbean, chicken and quinoa soup

Place the chicken in 1000ml of water in a medium pan and bring it to the boil. Simmer for 25 minutes. Take it of the heat and set it aside. In a medium pan fry the onions with butter on a medium heat until the onion is translucent. Add the celery, carrot and yellow pepper and cook for a further 5 minutes. Meanwhile remove the chicken from the pan and take meat off the bone, (discard bones and skin) set it aside. Pour the remaining chicken stock into the vegetable pan, cover and simmer for 15 minutes, until vegetables are tender. Add the beans, chicken, chopped parsley and season with salt and pepper. Serve with cooked quinoa and garnish with fresh parsley.

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Dark chocolate and quinoa brownies (gluten free)

Preheat an oven to 160˚C and butter and line a 20 cm square baking tin. Melt the chocolate and butter together in a bowl on a very low setting in microwave or in a bowl over a pan of hot water. In a mixer, beat the eggs and sugar together until creamy and fold in the rest of ingredients together with butter and chocolate mix. Bake for 30 minutes.

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Red Thai Curry with quinoa

Heat the oil in a large deep frying pan or a wok. Add the paste and fry stirring continuously for a couple of minutes then add coconut milk, lime leaves, lemon grass, fish sauce, sugar and mix well. Place all of the prepared vegetables in the pan and let it simmer for 15 minutes (add splash of water if too thick). Few minutes before serving add prawns, and simmer until cooked. Served with quinoa, fresh coriander and lime.

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Breakfast smoothie bowl with quinoa

Place the greek yoghurt, honey and berries in a blender and make a smoothie. Served with quinoa, berries, seeds and drizzle with more honey.

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Sarah Juhasz’s Black quinoa salad & orange peanut dressing on Pimp Me Green

Cook 200g black quinoa in boiling water for 20 minutes and drain. Whilst the quinoa is cooking blend together all the sauce ingredients in a blender until a homogenous texture obtained. Chop up the vegetables for the salad.

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Quinola Almond Fritters

Mix Quinola with remaining ingredients using a blender. Melt coconut oil on a frying pan. Using a spoon, lay portions of dough (mixed ingredients) on the pan. Fry about 4 minutes on each side. Serve with your favorite toppings. Recipe created by Sandra Wysocka

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One Pan Quinola & Kale

Heat oil in a large pan over medium heat. Add turkey, mushrooms, onions, salt and pepper. Leave until turkey is cooked enough and mushrooms are golden. Add tomatoes and kale and cook until kale is wilted. Increase heat to medium high and add wine. Bring to a boil until wine is reduced by about half. Reduce heat to medium-low and stir in quinoa and herbs. Serve warm with parmesan on top.

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Quinola Apple Crumble

Preheat the oven to 180 ºC. Grease ramekins or ovenproof cups. Sprinkle apples with sugar and lemon. In a mixing bowl, stir in Quinola Flakes, Quinola grains, and maple syrup. Add Quinoa Flour and cinnamon and stir again until you get a paste like texture. Put apples on the ramekins and cover them with Quinola mixture. Bake for approximately 40 minutes until mixture turns brown. Serve topped with vanilla ice cream and maple syrup.

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Save the planet, eat less meat

Save the planet, eat less meat Today, the biggest source of protein intake in the Western diet (mainly Europe and the USA) is meat, leaving behind vegetable proteins with their nutritional benefits. The problem with consuming animal protein is that it has serious consequence for both us and the environment we live in. If we want to continue to enjoy our beautiful planet in the future, we seriously need to rethink our diet and balance our sources of protein.

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Quinola Fruit Bowls

In a large bowl, combine quinoa, strawberries, blueberries, and mango. In a small bowl, combine honey and lime juice. Drizzle sauce over fruit salad and toss. Garnish with fresh leaves.

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Quinola’s Spicy Mexican Bean Soup by Magdalena Hendey

Fry the diced onion on medium heat in olive oil for 5 minutes, until soft and translucent. Add celery, pepper, spring onions and let them fry for a couple of minutes. Add garlic, cumin, paprika and chilli powder. Stir well. Pour in vegetable stock, beans, corn and tomato passata and bring it to a boil. Reduce heat and let it simmer for 25/30 minutes. Add salt and pepper. Serve with Quinola, a dollop of sour cream, avocado, fresh coriander and tortilla crisps.

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Ulali

Ulali works in the fields, always surrounded by her 2-year-old daughter Kelly. Her 20-year-old son, Roni, pops by to help whenever he can. The rest of the time he’s busy studying IT in the city of Puno. Ulali would love travelling around the world, specifically Egypt, since she dreams of seeing the pyramids! The whole family’s favourite food is the « Pesque », a mix of quinoa, milk and homemade cheese.

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Over $100,000 in Fairtrade Premium!

For thousands of years, quinoa was cultivated in the Andes by the Incas, who considered it as the sacred crop of the gods and the “mother of all grains” (hence the name Mothergrain). Launched in 2011, Quinola Mothergrain is an organic and Fairtrade brand, sourcing and producing the finest quinoa there is. Grown and harvested at 4000 meters on the Peruvian Altiplano, Quinola is produced using sustainable farming techniques. The founder, James Livingstone-Wallace, helps in the development of the cooperative through the purchase of tractors, trucks and other material to facilitate harvesting and sorting the grains before getting them to the plant, via the Fairtrade scheme. Today, Quinola Mothergrain has helped the cooperative benefit from 100,000$ of Faitrade premium. Thank you for buying Quinola!

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Quinola Sushi Rolls

Mix together tuna, mayonnaise and chilli. Place nori sheet on sushi mat. Wet your hands. Spread a thin layer of Express Quinola on the nori sheet. Add tuna mix with across the center of the Quinola. Top tuna with cucumber and avocado. Roll gently but tightly into a wrap. Cut the roll into 3 to 4 pieces with a wet sharp knife.

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Charge your phone with a Plant

Barcelona based company Arkyne Technologies have taken renewable energy to a new level: the soil and roots of a plant. They came up with a way of charging your phone via plant photosynthesis. The leaves are used like solar panels where sunshine turns carbon dioxide and water into oxygen and organic compounds. Then, there are microorganisms (or bacteria) inside the pot that break down the compounds into electrons.

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Narciso

Narciso is the Vice-President of the “Consejo de Vigilancia”, the supervisory committee of the Cooperative. He harvests quinoa, cañihua and potato. He also raises sheep and cows. He travels as often as he can to Lima and complains about the heat there and how thirsty it makes him! His favourite food is of course “Pesque”, a tasty blend of quinoa, milk and homemade cheese.

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Balbina

Balbin is 67, and just like her friend and neighbour Elisabeth, she doesn’t like pictures. Balbina works the fields 365 days a year, without a rest, from 8am to 4pm. The rest of the time she’s busy cooking or knitting clothes for the whole family. She’s very keen on potato, in all its cooking styles.

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How to grow vegetables with your smartphone

Thanks to Taipei-based company OPCOM, you can now grow your own vegetables at home and with your smartphone. This innovation is a farm cube that is a fully enclosed ecosystem allowing you to grow 100 to 200 pieces per cycle (around 6 weeks) depending on the vegetable. The process starts with loading the seedlings into the cube. The rest is then completely automated, thanks to a farming software that monitors the growth cycle of the plant, adjusting the environment accordingly with the right amount of light and water.

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Easy Quinola Pizza Cups

Preheat oven at 220°C. Stir some pizza sauce into the Quinola until evenly combined. Grease ramekins or oven-safe bowls. Layer ramekins (from bottom to top) in the following order: 2 tbsp of remaining pizza sauce 3 tbsp of Quinola, then flatten with a spoon Pinch of shredded mozzarella and some of the pizza toppings. Repeat layering without overflowing the ramekins. Bake for 20 minutes. Serve hot.

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End of GM?

GM, or genetically modified crops are known for being herbicide tolerant, meaning they can be sprayed with a weed-killer that kills all other growing plants. This isn’t as efficient as it sounds, as some weeds are getting just as tolerant as the GM crops and developing a resistance to herbicides. Of course, GM organisations are making promises about developing new improved crops, with more nutritional benefits, with better drought tolerance, with a greater yield and so on.

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Johnny

Johnny Johnny looks after the microcredit scheme. Having had some credit issues with the original scheme, they have now joined up with the local Savings Coop to which most of the producers belong. This allows professional financial management of the scheme, with the coop supplying 50% of the capital and the cooperative savings bank providing the other half. Initially funded with 240,000 Peruvian Soles (or about $80,000) this current version of the scheme has lent an average of 1,500 soles each to 180 producers.

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Enrique (7) and Millen (6)

The boys were proud to show off the coops tractors and explained all they knew about them whilst their mum was at the monthly local association meeting at the plant. Monthly meeting of the association On the last day of his visit, James was invited to present our product range and the basis of Fairtrade to one of the sixteen local associations that make up the cooperative.

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Marta Guttierez Castillo

Marta’s top tip is to eat the quinoa plants’ leaves for some added greens, but unless you are growing your own in your back garden then not necessarily applicable. She claims her grandparents lived to almost 100 years old on a quinoa based diet. She believes that people are dying younger these days and that this is down to them eating unhealthy foods such as pasta and rice, which are relatively recent introductions into the Altiplano diet, and not enough quinoa. At least she believes in her own product!

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Tania

Tania is head of quality control at the plant. She was born in Juliaca but followed her father down to the warmer climate of Lima for 10 years when he got a job there. But she longed to return to her roots. She secured a job with the Cooperative in the middle of last year after getting a job with the Cabana municipality.

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Juan 12, Alberto 7, Damaris 10 and Nilmer,7

These are the younger siblings of the troupe of youngsters who are preparing their dance steps for the upcoming carnival. You have to be 13 years old to participate in the dance troupe, so right now they are just eager onlookers. They all admitted that the best thing about the carnival is the food, it’s much more interesting than the actual dancing. Their favourite dish is potatoes, cheese and meat. Nilmer, pictured here on his bike, agrees!

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Halloumi salad

Boil the Quinola with stock or Boullion for 14 minutes or use a packet of the Express instead for ease. Cut the halloumi into 6 slices and cook in a preheated frying pan, turning occasional until it turns golden brown on each side. Slice the roasted pepper along with the onion, fresh peppers and parsley and toss together with the salad leaves. Sprinkle over the cooked Quinola, then add the cooked halloumi and dress with a drizzle of seasame oil and the zest and juice of 1 lemon. To make this recipe in half the time, try adding one of Quinola’s Express pack instead of cooking the grains from scratch !

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Juana Sandra Alejo Flores and Renso

This is Juana and Renso. Juana asked if we could send the pictures. She doesn’t know how to use emails or the internet but her oldest son does, so she gave his email. Renso is five years old.

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Juana Soto de Sulca, her daughter Patricia and grandson Christiano (10)

Juana says that she produces quinoa in exactly the same way as her wise grandmother did. She remains impressed by her grandmother’s knowledge. She has 5 children and has lost count of how many grandchildren she now has. Patricia is her only child that has stayed around. Because she doesn’t have enough land to share out to all her children, the others have headed off to the two large cities for alternative careers.

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Lenin & Charval

Charvel and Lenin are Victoria’s sons. Charvel is 5 years old. His favourite drink is coconut water, so it was a happy coincidence that I was there with a few samples of Rebel Kitchens flavoured coconut water for Kids. He tried it and loved the flavour. His favourite game is called ‘fruity fruity’ which involves throwing a ball up in the air and catching it. Lenin is 7 years old. He susses up to the fact that he is not a big fan of the quinoa porridge that his mum serves him up every breakfast. Quinoa obviously not for everyone! His favourite game is one of cat & mouse with a ball, when once you are hit you are dead.

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Luz Helena

Luz Helena is Victoria’s daughter and she is 11 years old. She is very sporty. She is the captain of her school’s volleyball team and she likes playing basketball too. How they run around in the thin air of the Altiplano is a mystery, it could simply be a matter of being born there!

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Lorenzo

Lorenzo is Victoria’s brother. He is with one of his cows that has eaten too much fresh alfalfa. This has created gas in the cows stomach and he already lost a cow to the same problem a month ago. A significant financial loss for a modest farmer. Their cows are usually pegged to a fixed radius via a rope to ensure this doesn’t happen, but that morning he had not planted the stake deep enough and the cow had wandered off into the nearby alfalfa field. Alfalfa is grown for forage but needs to be partially dried before it is suitable for cows.

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Victoria Ribera Avilca

Victoria has 6 children, 40 sheep and 3 cows. Since the creation of the milk cooperative she can take her milk to the side of the road where it is then taken to the simple plant for transformation into fresh cheese to be sold on the local market. By uniting their production they now have sufficient production (about 60 cheeses a day) to make it economic to take them to the local market for sale. Her only complaint against the coop is that it could communicate more often and with greater detail.

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Ruth Ayde (12) & Diana Yamile (4)

Ruth and Diana are grandchildren of Benjamin the plants security guard. Ruth goes to a special college with an emphasis on agronomy but she also loves art and history classes. Her favourite story in history is when Manco Capac founded Cusco. Ruth has never been to Cusco because it is about 6 hours away by bus.

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Alejandria Sulca & Jung

Alejandria has been part of the cooperative for four years now. She is delighted that the cooperative has bought two tractors. It was always very hard to get rental access to machinery because everyone wanted them at the same time. This year she was able to hire a tractor for a few hours and plough her fields and this saved her an immense amount of back breaking work. Jung is three years old.

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Christian & Felicitas

Christian is 12 years old and he loves playing football but he doesn’t know of any European football teams. Felicitas is 16 years old and is more into volleyball. When they go to Juliaca, the big city 45 minutes away, Felicitas likes going into internet cafés. She has a Facebook account, but she admits that she doesn’t post much.

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Margarita Marcelina Neira de Vilca

Margarita Marcelina Neira de Vilca P1060974(1) Margarita is 75 years old and is one of the oldest cooperants. She only has the energy to farm half a hectare of quinoa these days. Her crops too, are pilfered by the ever more present birds. Luckily her field is next to her home so she can sit out with a catapult to scare them away, but she says as soon as she goes in for lunch they come back! She is delighted that the coop has managed to buy a lorry this year. It will avoid her having to take her crop to the plant and she can just load it up straight from her warehouse. She has 7 kids.

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Amelia Royales Molinda

Amelia with her son Enso. As their favourite food is quinoa, they keep a third of their production for their own consumption. The land is owned by the grandfather Don Nicolas, and it is all communally farmed by his children and their families. They would love to know a little more about Europe where their quinoa is sold but know very little about this far away land.

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Judith

Meet Judith, the 2 year old of the family. And look at how beautifully knitted her cardi is- made with home spun wool. Keeps out the bitter cold of the evenings where even in the summer the températures drop to freezing every evening.

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Lady

Meet the last of Vincente and Amelia’s brood, the talented artist Lady. She was very proud to show me her drawing book – she is particularly keen on drawing flags from around South America but is not familiar with any European ones! Looking forward to her luch of Thai Kids Quinoa and a drink of Mylk from our friends at Rebel Kitchen.

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Edison

Edison, the 4 year son of Vincente and Amelia enjoying his school holidays. And looking forward to his lunch of our Tex Mex Kids quinoa and a drink of Mylk from our friends at Rebel Kitchen.

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8 month twins Enso & Dana

Enso & Dana are the two adorable twins of Vincente and Amelia. Looking forward to their first taste of Quinola Mothergrain baby food and some vegetables that you don’t get round here!

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Guillermine Ticona Rotlas de Paricagua

Guillermine has doubled her quinoa crop this year to 2 hectares following strong prices. Unfortunately, her crop has been badly effected by an early frost when the quinoa was starting to grow, but having planted half a field of red quinoa, which is more frost resistant, she is not too worried. Her main worry at the moment is a larvae on her potato field, that comes out at night. Not having an effective organic treatment for this she goes out with her family at night and physically picks them off the leaves. Since the coop bought two tractors she saved herself 4 days of back breaking work ploughing the fields in little time compared to a traditional plough pulled behind a bull.

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Edwin Maldonado

Maldonado is an agronomist that has been working for the cooperative for the last year. He is responsible for 110 cooperants, and spends his days touring the fields and giving suggestions on how to improve or solve any agricultural issues. I happened to be with him when a cow was being bathed in buckets of cold water, having eaten too much fresh alfa alfa. This particular family had already lost a cow the month before, for the same reason, as the fresh alfa alfa creates gases in the cows stomach. Fortunately he was able to advise that massaging the cows sides to get the excess gas out would be more effective than dousing it in buckets of cold water. And you will be glad to hear the cow is still with us!

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Stephanie Roce Guillen

Stephanie Roce Guillen Stephanie is on the coop board- here you can see her in one of her quinoa fields. As bird damage has been increasing of late, with the apparition of bigger pigeons that are not indigenous to the area. Here she shows of the various methods they are trying to scare off the birds- plastic strips and bits of old analogue tape have been placed around the field to scare off the birds. Results so far are mixed, so they are looking at battery operated sonic speakers that make the sounds of birds of prey at intermittent moments. For the fields closer to home a simple catapult does the trick!

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Guillermo & his son Wilfred

Guillermo & his son Wilfred Pictured on their stall at the Cabana annual fiesta. Guillermo is the ex vice-president of the co-operative and has 10 hectares. This makes him one of the biggest local farmers. By being above subsistence levels, Guillermo is more prepared to experiment with new techniques- such as testing the organic fertilizer for its acidity or alkalinity before applying.

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Janet Checca Vernedo & Miguel Angel, 9 months

Janet been a member of the co-op for three years and feeds her son quinoa porridge with real cows’ milk. His favourite vegetable is cauliflower and he loves playing with toy animals. Quinoa success: Quinoa growing is getting better as she has been taught how to weed and apply organic fertilizer properly Future aspirations: When Miguel grows up she would like him to be a professional, as it’s a hard life working in the fields

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Kevin

not to be confused with his colleague that shares the same name, is one of the younger members of the crew. His job today is sticking the labels onto the outside of our boxes- so that shops know what is inside them. First Name : Kevin Favourite Dish : Paella. Favourite Activity : Football Music : NRJ & Fun Radio (french radios) Favourite Tv Show : Camping Paradis

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Bettia and daughter Caterinas, 9 months

Bettia been a member of the co-op for five years; pictured here at the annual Caban festivities Biggest change: buying nappies to use when they are travelling. Bettia makes her soft balls of alpaca wool to play with and feeds her daughter quinoa with bits of fruit chopped into it

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Line

Line is an original spelling of the UK Lynne- so make sure you get her name right! Today she is in charge of sticking the Great Taste stickers onto our boxes. First Name : Line Favourite Dish : cordon bleu escalope & pasta Music : Disco. She loves dancing ! Favourite Movie : La vita è bella Favourite Moment of the Day : Breakfast

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Lina Marin Mananya & Sorieta Mari Cualceuanca

Lina & Sorieta perpare a well deserved lunch for all the harvetsers in the field. With some llama dung and locally found stones they got a roaring oven going in a matter of minutes. In go the potatos, another worlwide staple brought to you from Peru originally, with a healthy slab of cheese from the cows that they also rear.Now that’s what I call a tasty and filling break from the back breaking work of the fields! When they stop for lunch everyone tips the first bit of their drink and food on to the ground as an offering to Pachamama, the earth goddess, in thanks for the food she has provided- a local variant on saying grace as you will. Leisure activities: plays in local volleyball team where they were local champions Children: two of school age Would love...

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Kevin

Here you have Kevin- a name as popular in France as it is in the Uk. His job today is getting all the best before stickers on the bottom of the packs so that they are already to be filled and sealed. First Name : Kevin Favourite Dish : Fish. Favourite Activity : Football. Music : Rock’n’roll Favourite Movies : Action movies !

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Nicole

Nicole is a fairly reserved character, but she obviously lets it all out in the evening where she sings her lungs out! First Name : Nicole Favourite Dish : Shepherds pie Favourite Activity : Choirl Club. They love singing songs by Christophe Maë Favourite Singer : Frédéric François Best Moment of the Day : Evening, before going to sleep

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Zenovia

Say hi to Zenovia, mother to Delia and grandmother to Anthony that you met in the last profile. Zenovia has worked these lands since she was a little girl, but is now grandmother to lots of cuddly bundles! She still helps out on the farm but leaves the heavy lifting to the younger generation and does a fab job of baby sitting the littluns when mum & dad are out in the fields.

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Sébastien

Sébastien is full of enthusiasm and always has lots of questions. He often wonders how he would get around the UK if none of the signs are in French! First Name : Sébastien Favourite Dish : Omnivore, but loves spaghetti Favourite Activity : Petanque or the French versionof bowling! 2nd at French Championship, twice. And he’s going back this year. Role : point counter & thrower of the ‘cochon’ or the little ball that you aim the other at Music : 80’s Favourite Tv Show : All of them. He has a lot of dvd’s, with a preference for science fiction

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The demise of nutritional content

As we continue to farm more intensively, with fewer varieties and on the same exhausted land that is kept alive by intravenous chemical application, the nutritional values of much of the fruit and veg we eat is in free fall. Varieties are chosen on more sweetness or fat, and so those empty calories keep building up. Amazingly todays apples have 100 times less Vitamin C than half a century ago, and oranges on average 20 times less Vitamin A on the same time scale. A broccoli 4 times less calcium and the list goes on. T

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Delia Leonor Cuno Medina & Anthony (6 months)

Delia has been a member of the co-op for three years. She previously had to sell quinoa for lower prices to wholesale traders. The latter would come with lorries and offer an all or nothing price around the harvest. And as a small hold farmer you don’t have much negotiating to do. She is proud that her baby has better food than she did as a child, which means he will grow stronger. The other major change is in toys.

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Karine

Fourth up in our series on the packers say hi to Karine. She often struggles to get a word in amongst her chattier co-workers, and is very focused on detail. No substandard box gets through her hands! First Nalme : Karine Favourite Dish : Fresh fish ! Favourite Activity : Basketball. Music : Classical Music Favourite Tv Show : Plus Belle la Vie

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Marine

And third up in our series on our packers is Marine. Always cheerful and full of enthusiasm, she finds it amazing that her work is ending up on shelves across more than 10 countries. And of course she would love to visit the farmers in Peru! First Name : Marine Favourite dish : Mac’ n’ cheese ! Favourite activity : Football & Horse riding Music : Mozart, l’Opéra Rock Favourite Tv Show : Plus Belle la Vie

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Hector Mamamoni and Veritas Chaves

Here you have Hector at his threshing machine- basically a lawn mower motor that seperates the grain from the chaff, after it has been harvested by sicle. Known as a ‘trillador’ the coop is investing in these machines to reduce the time the farmers have to spend threshing at harvets, which is traditionally done by hand with a big stick. Given these machines are worth almost $1000, they are beyond the reach of most small holders, so makes eminent sense to buy them centrally and share them out as part of the advantage of being a member of the cooperative. And yes his hat does look out of place- looks like it should be in Vietnam! But does wonders for protecting from the high UV rays that you get at 4000m above sea level.

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Elodie

Second in our series of mini bios on the dozen people that pack our quinoa in a special facility that helps people with learning difficulties find employment. Elodie has been busy, as you can see from the piles of quinoa boxes behind her! First Name : Elodie Favourite dish : Fish and pasta Favourite activity : Basketball & Football Music : Dance Favourite Tv show : Vampire Diaries

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