The fibre in quinoa plays several important roles in promoting overall health and well-being.
The fibre in quinoa plays several important roles in promoting overall health and well-being. Here's a closer look at what fibre in quinoa does:
Digestive Health: Quinoa is a good source of dietary fibre, which adds bulk to your stool and promotes regular bowel movements. This can help prevent constipation and maintain a healthy digestive system.
Gut Health: The fibre in quinoa serves as a prebiotic, which means it acts as a food source for the beneficial bacteria in your gut. These bacteria ferment the fibre, producing short-chain fatty acids that support a healthy gut microbiome. A balanced and diverse gut microbiota is associated with improved digestion, immune function, and overall well-being.
Blood Sugar Control: The fibre content in quinoa slows down the digestion and absorption of carbohydrates in the digestive system. This gradual release of glucose into the bloodstream helps regulate blood sugar levels, preventing sudden spikes and crashes. This can be particularly beneficial for individuals with diabetes or those aiming to manage their blood sugar levels.
Cholesterol Management: The soluble fibre found in quinoa forms a gel-like substance in the digestive tract. This gel helps bind to cholesterol and bile acids, preventing their reabsorption. As a result, the body excretes more cholesterol, which can contribute to reducing LDL (bad) cholesterol levels and improving heart health.
Satiety and Weight Management: Fibre-rich foods like quinoa tend to be more filling and can promote a sense of fullness and satisfaction after a meal. This can help control appetite and reduce overall calorie intake, which may support weight management efforts.
It's worth noting that quinoa contains both soluble and insoluble fibre, each with its own specific benefits. Soluble fibre dissolves in water and forms a gel-like substance, while insoluble fiber adds bulk to the stool. Both types of fibre are important for maintaining digestive health and supporting overall well-being.
By including quinoa in your diet, you can enjoy the fibre benefits it offers, contributing to a healthy digestive system, improved blood sugar control, cholesterol management, and more.
Supports Healthy Cholesterol Levels: The soluble fibre in quinoa, along with other compounds present in the grain, has been shown to help decrease total cholesterol and LDL cholesterol levels. By promoting a healthier lipid profile, quinoa can contribute to maintaining heart health.
Blood Pressure Regulation: Quinoa is rich in minerals like magnesium and potassium, which play important roles in blood pressure regulation. Potassium helps counterbalance the effects of sodium, which can help lower blood pressure levels. Magnesium also supports blood vessel relaxation, promoting healthy blood flow.
Antioxidant Protection: Quinoa contains various antioxidants, such as quercetin and kaempferol, which have been linked to cardiovascular benefits. Antioxidants help protect against oxidative stress and inflammation, which are underlying factors in the development of heart disease.
Whole Grain Benefits: Quinoa is considered a whole grain, and consuming whole grains has been associated with a reduced risk of heart disease. Whole grains contain all parts of the grain, including the bran, germ, and endosperm, which provide a wide range of nutrients and fibre
Here is a video inside Gladys' kitchen showing us exactly that.
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Above is an image of a ‘ventiladore’- literally wind machines- that get rid of dust and will also allow to select for size of grain. The smallest ones can then be kept back for animals or personal consumption, whereas regular sized and up can be sold to the coop for processing.
The first step is to harvest the Quinoa plants with a sickle, then dry them out on its stem. Once the crop has been hand harvested and threshed, they can put through this machine to find the right sized quinoa for selling.
Previously, this job had to be done by hand and was back-breaking intensive labor. To get the grains they used to have to hit the plant repeatedly with long sticks. Instead the Coop has just bought 15 of these ventiladores for each sub association.
In Europe this would be done whilst harvesting by a combine harvester, but in these small hold communities they have little access to expensive machinery so have to make do with basic and simple machines to reduce some of the intense manual labour involved in growing quinoa in small hold plots.
For gigantic farms across the UK and Europe the cost of mechanisation means you have to have vast amounts of land to offset the investment cost of buying machinery. Mechanisation is financially impossible for small hold farmers so best they can do as a cooperative is to collectively purchase cheap and simple machines that they rent out to members.
Did you know that one of the many incredible benefits of lentils is their ability to fix nitrogen in soil?
Nitrogen is an essential nutrient for plants, and it is one of the primary components of fertilizers used in agriculture. However, the process of producing nitrogen fertilizers is energy-intensive and can have negative environmental impacts, including greenhouse gas emissions and water pollution.
Fortunately, there is a natural solution: legumes like lentils have the ability to fix nitrogen from the air and convert it into a form that plants can use. This is possible because legumes form a symbiotic relationship with nitrogen-fixing bacteria called Rhizobia. The Rhizobia live in nodules on the roots of the lentil plant and convert atmospheric nitrogen into a form that the plant can use for growth.
This ability to fix nitrogen has several benefits for the environment and for agriculture. First, it reduces the need for synthetic nitrogen fertilizers, which can reduce greenhouse gas emissions and other negative impacts associated with fertilizer production. Second, it can improve soil health by increasing the amount of nitrogen available to plants and reducing the need for other fertilizers.
In addition to their environmental benefits, lentils are also an excellent source of nutrition. They are a rich source of protein, fibre, and essential vitamins and minerals, making them an excellent addition to any diet.
So, when you try our new Champagne Region Green Lentils, remember that these tiny legumes are not just nutritious, but also play an important role in fixing nitrogen in soil and promoting a more sustainable food system.
]]>Climate Change: Carbon emissions, primarily in the form of carbon dioxide (CO2), are the primary driver of climate change. Excessive emissions contribute to the greenhouse effect, trapping heat in the Earth's atmosphere and causing a rise in global temperatures. This leads to a wide range of detrimental impacts, including more frequent and severe heatwaves, droughts, storms, and rising sea levels.
Environmental Impact: Carbon emissions are closely linked to other environmental issues such as air pollution and deforestation. High levels of CO2 and other greenhouse gases can contribute to poor air quality and health problems, including respiratory diseases. Moreover, deforestation, often associated with carbon emissions, reduces the Earth's capacity to absorb CO2 through photosynthesis.
Biodiversity Loss: Climate change, driven by carbon emissions, poses a significant threat to global biodiversity. Rising temperatures and changing weather patterns can disrupt ecosystems, leading to species extinction, loss of habitat, and imbalances in natural communities. This loss of biodiversity has far-reaching consequences for the health and stability of ecosystems and the services they provide, such as pollination, water purification, and nutrient cycling.
Human Health: Climate change affects human health in various ways. Extreme weather events caused by carbon emissions, such as hurricanes and floods, can result in injuries, deaths, and displacement of populations. Additionally, changing climate patterns can impact agricultural productivity, leading to food scarcity and malnutrition. Increased heatwaves and heat-related illnesses are another concern, particularly for vulnerable populations such as the elderly and those with pre-existing health conditions.
Economic Implications: The economic costs of climate change are substantial. Extreme weather events, damage to infrastructure, and disruptions to agriculture and water resources can lead to significant economic losses. The transition to a low-carbon economy also presents economic opportunities, such as the development of renewable energy technologies, job creation, and improved energy efficiency.
International Cooperation: Addressing carbon emissions requires global cooperation. Climate change is a transnational issue that affects all countries, and coordinated efforts are necessary to mitigate its impacts. By reducing carbon emissions, countries can work together to protect the planet and create a more sustainable future.
Ethical Responsibility: Carbon emissions disproportionately impact vulnerable populations, including those in developing countries who have contributed less to the problem. Taking action to reduce emissions is a matter of ethical responsibility, ensuring a more equitable and just future for all.
Given these reasons, caring about carbon emissions is crucial for the well-being of our planet, the sustainability of ecosystems, the health of current and future generations, and the stability of global economies. It requires collective action and individual choices to reduce emissions, transition to cleaner energy sources, and pursue sustainable practices.
What about Quinoa vs rice carbon emissions?
Traditional rice cultivation, particularly in flooded paddy fields, can produce methane (a potent greenhouse gas) due to anaerobic decomposition. Quinoa, on the other hand, is typically cultivated in non-flooded conditions, which generally results in lower methane emissions.
Also, rice requires more land, water, and inputs compared to quinoa. Quinoa is a drought-tolerant crop and can grow in more arid conditions, requiring less water and land resources.
Find out how we offset our carbon emissions here
]]>The main goal of Organic September is to encourage individuals, businesses, and communities to choose organic products and support organic farming practices. Here are some reasons why you might consider getting involved:
Health Benefits: Organic farming practices prioritize the use of natural methods and avoid synthetic pesticides, herbicides, and genetically modified organisms (GMOs). As a result, organic food often has lower levels of pesticide residues and may contain higher levels of certain nutrients and beneficial compounds.
Environmental Sustainability: Organic farming promotes biodiversity, soil health, and water conservation. It avoids the use of synthetic chemicals that can harm ecosystems, pollinators, and wildlife. By supporting organic farming, you contribute to a more sustainable and eco-friendly food system.
Animal Welfare: Organic standards include specific animal welfare requirements. Organic livestock must have access to outdoor areas, be provided with organic feed, and be raised without routine use of antibiotics or growth hormones. Choosing organic products can support better animal welfare practices.
Supporting Local Farmers: By purchasing organic produce from local farmers, you support their livelihoods and contribute to the local economy. Organic farming often involves smaller-scale operations, and buying directly from farmers or local markets helps build stronger communities.
Taste and Quality: Many people find that organic food has a richer flavour and superior quality compared to conventionally produced counterparts. Organic farming places emphasis on building healthy soil, which can enhance the taste and nutritional profile of the crops.
Getting involved in Organic September can be as simple as seeking out and purchasing organic products, attending local events or farmer's markets, or even starting conversations about organic farming with friends and family. It's an opportunity to learn more about organic practices, make informed choices about the food you consume, and contribute to a more sustainable and healthy food system.
]]>The goal of Zero Waste Week is to promote the concept of reducing, reusing, and recycling waste in order to minimize the amount of waste that goes to landfill. The campaign encourages people to rethink their consumption habits, find creative ways to reuse items, and prioritize recycling and composting.
During Zero Waste Week, participants are encouraged to take specific actions to reduce waste in their daily lives. These actions may include:
Refusing single-use items: Avoiding disposable products such as plastic bags, straws, and water bottles by opting for reusable alternatives.
Recycling and composting: Ensuring that recyclable materials are properly sorted and sent for recycling, and composting organic waste to divert it from the landfill.
Shopping consciously: Making informed choices when purchasing products, considering packaging and choosing items with minimal packaging or packaging that can be recycled or composted.
Repairing and reusing: Repairing broken items instead of discarding them and finding creative ways to repurpose or upcycle items that are no longer needed.
Spreading awareness: Engaging in discussions about waste reduction, sharing tips and ideas with others, and using social media to promote the Zero Waste Week message.
By participating in Zero Waste Week, individuals can make a positive impact on the environment by reducing the amount of waste they generate and promoting sustainable practices within their communities. It encourages people to adopt a more mindful and conscious approach to consumption and waste management, ultimately working towards a more sustainable and circular economy.
]]>High Protein Content: Quinoa is considered a high-quality plant-based protein source. It contains all nine essential amino acids required by the body for muscle growth and repair. Adequate protein intake is essential for building and maintaining muscle mass.
Complete Protein Profile: Quinoa is rare among plant foods as it provides a complete protein profile, meaning it contains all the essential amino acids in proper proportions. This makes it an excellent choice for individuals following vegetarian or vegan diets who may have limited options for obtaining complete proteins.
Muscle Recovery: Quinoa's protein content, along with its carbohydrates, vitamins, and minerals, helps support muscle recovery after exercise. Protein is crucial for repairing damaged muscle tissues, while carbohydrates replenish glycogen stores and provide energy for recovery.
Nutrient Density: Quinoa is rich in essential nutrients, including B vitamins, magnesium, and iron, which are important for optimal muscle function and growth. These nutrients play various roles in energy metabolism, oxygen transport, and muscle contraction.
Sustained Energy: Quinoa is a complex carbohydrate, meaning it releases energy slowly and steadily, providing a sustained source of fuel for workouts and physical activities. This can help maintain energy levels during exercise and support muscle performance.
Nutritional Balance: Quinoa is a versatile grain that can be combined with other nutrient-dense foods to create well-balanced meals. Pairing quinoa with vegetables, lean proteins, and healthy fats can provide a range of nutrients necessary for muscle growth and overall health.
However, it's important to note that building muscle mass also requires a consistent strength training program and an overall balanced diet. While quinoa can contribute to muscle development, it should be part of a comprehensive approach that includes regular exercise, adequate calorie intake, and a variety of nutrient-rich foods.
Consulting with a registered dietitian or a healthcare professional can help you create a personalized nutrition plan that supports your specific muscle-building goals.
]]>Digestive Health: Quinoa is a good source of dietary fibre, which adds bulk to your stool and promotes regular bowel movements. This can help prevent constipation and maintain a healthy digestive system.
Gut Health: The fibre in quinoa serves as a prebiotic, which means it acts as a food source for the beneficial bacteria in your gut. These bacteria ferment the fibre, producing short-chain fatty acids that support a healthy gut microbiome. A balanced and diverse gut microbiota is associated with improved digestion, immune function, and overall well-being.
Blood Sugar Control: The fibre content in quinoa slows down the digestion and absorption of carbohydrates in the digestive system. This gradual release of glucose into the bloodstream helps regulate blood sugar levels, preventing sudden spikes and crashes. This can be particularly beneficial for individuals with diabetes or those aiming to manage their blood sugar levels.
Cholesterol Management: The soluble fibre found in quinoa forms a gel-like substance in the digestive tract. This gel helps bind to cholesterol and bile acids, preventing their reabsorption. As a result, the body excretes more cholesterol, which can contribute to reducing LDL (bad) cholesterol levels and improving heart health.
Satiety and Weight Management: Fibre-rich foods like quinoa tend to be more filling and can promote a sense of fullness and satisfaction after a meal. This can help control appetite and reduce overall calorie intake, which may support weight management efforts.
Colon Health: The fibre in quinoa adds bulk to the stool and helps move it through the colon efficiently. This can contribute to a healthy colon and reduce the risk of conditions such as diverticulosis and colon cancer.
It's worth noting that quinoa contains both soluble and insoluble fibre, each with its own specific benefits. Soluble fibre dissolves in water and forms a gel-like substance, while insoluble fiber adds bulk to the stool. Both types of fibre are important for maintaining digestive health and supporting overall well-being.
By including quinoa in your diet, you can enjoy the fibre benefits it offers, contributing to a healthy digestive system, improved blood sugar control, cholesterol management, and more.
]]>However, the point of this post is not to talk about a day out. It concerns a societal issue where people with learning difficulties find themselves mostly unemployable, with 94% of this population being unemployed. Work for most of us provides a sense of belonging and purpose, an environment in which to be social with colleagues and often pride in what we have achieved and do. To be excluded from the world of work is a societal failure. Integrating people with learning difficulties requires both the workplace and the workflow to be adapted to their special needs, but there are numerous roles that this can easily be done for, which in our case means packing our quinoa grains and flakes. They do a marvellous and meticulous job, under the current team leadership of Karine.
Society has a duty of care if we are to be in a flourishing culture where no one is excluded. In France there is a wide network of ESATs, or dedicated establishments for people with learning or physical disabilities, meaning that just 14% of people with handicaps are unemployed, which is still much higher than the population at large. In the UK there are very few of these adapted work environments, with the amazing exceptions of such places as Oxford Wholefoods (https://www.oxfordwholefoods.co.uk/) set up by Rob over 30 years ago as a social enterprise to provide people with learning difficulties a supervised work activity. This means that in the UK only 5% of people with learning difficulties are in paid employment (Mencap report: https://www.mencap.org.uk/learning-disability-explained/research-and-statistics/employment-research-and-statistics).
Time for the UK to take some inspiration on how to provide meaningful employment to this wonderful and professionally excluded population.
James
]]>One of the incredible but less widely spoken about benefits of lentils is their ability to fix nitrogen in soil.
Nitrogen is an essential nutrient for plants, and it is one of the primary components of fertilizers used in agriculture. However, the process of producing nitrogen fertilizers is energy-intensive and can have negative environmental impacts, including greenhouse gas emissions and water pollution.
Fortunately, there is a natural solution: legumes like lentils have the ability to fix nitrogen from the air and convert it into a form that plants can use. This is possible because legumes form a symbiotic relationship with nitrogen-fixing bacteria called Rhizobia. The Rhizobia live in nodules on the roots of the lentil plant and convert atmospheric nitrogen into a form that the plant can use for growth.
This ability to fix nitrogen has several benefits for the environment and for agriculture. First, it reduces the need for synthetic nitrogen fertilizers, which can reduce greenhouse gas emissions and other negative impacts associated with fertilizer production. Second, it can improve soil health by increasing the amount of nitrogen available to plants and reducing the need for other fertilizers.
In addition to their environmental benefits, lentils are also an excellent source of nutrition. They are a rich source of protein, fibre, and essential vitamins and minerals, making them an excellent addition to any diet.
So, when you try our new Champagne Region Green Lentils, remember that these tiny legumes are not just nutritious, but also play an important role in fixing nitrogen in soil and promoting a more sustainable food system.
]]>This blog will give you the tips to creating a perfectly balanced salad that is super nutritious and can keep you feeling satisfied. This does not mean adding a load of unsaturated fats, sodium and fast-release carbs. It is all about choosing the right base ingredients. Here is a step by step guide on how to build such a salad that can become a staple lunch time meal.
Here are some of my favourite salad recipes
]]>1) Quispino made with quinoa flour and water with a bit of chalk (less than 0.5% for minerals)- eat as snack and slightly chewy texture
2) Pesce (not sure right spelling!) quinoa with milk and cheese
3) Piquante con quinoa. Quinoa mixed with boiled chicken and veg, accompanied by sun dried potatoes that go black in sun and have been boiled
4) Polo al horno. Roast chicken with quinoa- my dish had an extra few sweet tubers added!
5) Quinoa juice. How to make: cook 250g quinoa in 5 litres of water. When quinoa well cooked let it call down in water and add 1 litre of orange juice and 400g of sugar. A refreshing and energetic drink.
6) Black quinoa cake. (Also a vintage image of our old packaging!)
The Recipe
three cups of black quinoa flour
1 cup of wheat flour
6 eggs
¼ kg butter
2 cups of sugar
Yeast to rise
3 cups milk
Cook in wood oven for about 30 minutes- but if you have electric oven you need to cook for 1 hour
Top tip- add vanilla or cocoa
Drought Tolerance: Quinoa is considered a drought-tolerant crop. It has evolved to survive and thrive in the arid and high-altitude regions of the Andes, where water scarcity is a common challenge. Quinoa has developed mechanisms to withstand dry conditions, including deep root systems that enable it to access water from deeper soil layers.
Water Use Efficiency: Quinoa generally requires less water compared to other staple crops such as rice. It is more water-efficient due to its ability to adapt to dry environments. However, it's important to note that water requirements can vary depending on specific cultivation practices, climate conditions, and soil types. Additionally, different quinoa varieties may have varying water needs.
Dryland Farming: Quinoa is often cultivated in dryland or rainfed systems, relying primarily on natural rainfall rather than irrigation. This makes it a suitable crop for regions with limited access to irrigation or where water resources are scarce. Dryland farming practices aim to conserve soil moisture and optimize water use efficiency through techniques like moisture conservation, mulching, and appropriate timing of planting and irrigation (if needed).
Soil Moisture Management: Proper soil moisture management is crucial for successful quinoa cultivation in drought-prone areas. Conservation practices such as using organic matter to improve soil structure and moisture retention, minimizing soil disturbance through reduced tillage or no-till farming, and employing efficient irrigation methods when irrigation is necessary can help optimize water use efficiency.
Climate Change Impact: Climate change can affect water availability and precipitation patterns in quinoa-growing regions. Shifts in rainfall patterns, prolonged droughts, or changes in seasonal rainfall distribution can pose challenges to quinoa cultivation. It highlights the importance of resilient agricultural practices, including crop diversification, water management strategies, and research and development efforts focused on breeding more drought-tolerant quinoa varieties.
Overall, quinoa's natural adaptation to drought conditions and its ability to grow in dryland environments make it a valuable crop for water-scarce regions. Its low water requirements compared to certain other crops, such as rice, contribute to its appeal as a more sustainable option in terms of water usage. However, it's essential to manage water resources efficiently and employ sustainable farming practices to ensure the long-term viability and resilience of quinoa cultivation, particularly in the face of changing climatic conditions.
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Sixto helps farmers with any problems they encounter such as crop illnesses etc, with his team of 5 people.
Here with some Ph paper to get the farmers to test the Ph of their Organic fertiliser that they brew up. On the advice of a French quinoa farmer, very important for the uptake of nitrogen in a quinoa plant that all fertilizers are close to Ph neutral, otherwise quinoa, like other chenopods (eg spinach) tend not to absorb nitrogen so the fertilizer wasted. Here we tested Godofriedo’s Biol and found it had a Ph of 5-6, so needed altering before application. Some very simple techniques to help improve yields.
]]>When it comes to health benefits, quinoa is the clear winner. Quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies cannot make on their own. It is also packed with other vitamins and minerals such as magnesium, iron, zinc, and B vitamins. Quinoa is also a great source of dietary fibre, which can help to promote digestive health.
In comparison, couscous is not a complete protein and is lower in vitamins and minerals than quinoa. It also contains less dietary fibre.
Quinoa and couscous are both used in salads as a good base ingredient. Couscous has a more bland taste to accompany most dishes, quinoa has a slightly nutty flavour but also has plainer varieties such as whole grain and white quinoa that can also be used in versatile ways. In addition to these plainer varieties quinoa also comes in other textures and flavours, adding their own spin to a dish and their uses can be extended to soups, porridges and baked goods, unlike couscous.
Overall (and with no bias…) quinoa is the better option when it comes to an overall choice of grain. It is a complete protein, packed with essential vitamins and minerals, and is a great source of dietary fibre. Quinoa is a great choice for those looking for a healthy and nutritious meal.
]]>Photo taken in front of processing facility, holding one of our vintage product designs!
Has been part of coop since its beginnings over 10 years ago. Grows 4 varieties of quinoa and has been having trouble with larvae on his potato crop, which the organic fumigation is struggling to keep under control- but will never resort to chemicals
Is a bit worried by climate change,but has diversified his fields so that quite far away from each other- the biggest nightmare of any quinoa grower here is a hail storm that can destroy half a quinoa crop. But they tend to be very localized, so a field a couple of miles away can remain untouched whilst the other is nearly destroyed.
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Health
Quinoa is amazing for those watching their waistlines with weight loss as a goal. This is for three main reasons.
Environment
Quinoa has only 40% of the carbon footprint of rice. What is already know and repeatedly talked about in the news is the impact of meat consumption on the acceleration of climate change because it requires large consumption of water, intensive waste-management, and large amounts of deforested land for grazing. Plant foods use less resources and therefore have a lower carbon footprint. Quinoa, unlike rice is a protein rich plant food that help us get the nutrition we need and reduce our meat consumption at the same time. Another important comparison is that quinoa is a non-irrigated crop and therefore uses much less water than rice which requires heavy irrigation.
Taste
There are so any different types of quinoa all adding their own unique flavours and textures. From nutty and earthy to fluffy and light. Swap out sushi rice for organic white quinoa, white rice in a burrito for some wholegrain quinoa to add depth and texture, basmati for a red and white quinoa combo to add some texture and nutty flavour to accompany a curry. The options are endless.
(And are all available on our recipe page…).
Have a go this week at swapping out rice for quinoa and see how you get on!
]]>Quinoa comes in as and when cooperants want to sell a bit. Process is then the following: initial sorting to get rid of stones etc, scarified so outer saponin layer can be washed off. Put in washer and then dried outside in sun. Then goes through rotating cylinders that select for grain size. Then via optical selector that gets rid of all remaining foreign material. Finally in a wind machine that gets rid of any remaining dust. Then packed in 25kg bags
What is a B Corp?
B Corps are companies that meet high standards of social and environmental performance, transparency, and accountability. |
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This salad is perfect for meal prep and can be prepared in less than 10 minutes. Bursting with colour and flavour this is surely a meal to revive your lunch break. Think salty peanuts, fresh coriander and sweet and spicy ginger. Also as quinoa is a slow-release carb, this salad will not leave you unsatisfied. Quinoa gives a slow-release of energy into your body to fuel the rest of your day.
A punchy salad packed with protein has every muscle in your body screaming gratitude. Using a mix of quinoa to add texture and flavour this salad is perfect for athletes, diabetics & anyone wanting good nourishing food.
This heart-warming meal is perfect to batch cook ahead of a busy week and serve with some Quinola Instant Wholegrain Quinoa that can be eaten as is or heated up in 90seconds. Quinoa is a complete plant protein and packed with fibre so a perfect substitute to rice.
Take a trip to Mexico with this super easy, ready in 5 minutes, quinoa bowl. Combing Quinola Spicy Mexican Quinoa with spicy jalapeño peppers, beans, sweetcorn and fresh avocado. This is a perfect meal for when you are in a rush.
This super simple meal can be prepared in under 10 minutes and will never disappoint! Choose from a range of our instant quinoa to pair with feta, tomatoes and cucumber for a super tasty wrap.
A twist on a classic dish. Substituting rice for quinoa is a great swap to add more protein and fibre into you meal and give you a feeling of fullness for longer as it has a lower Glycemic Index. It can also be prepared in 10 minutes!
This nutritious salad is brought together with a zingy dressing for a fresh and balanced meal.
Simple and satisfying: this is exactly what a salad should be. We make it easy with a ready-to-go mix of fibre-rich quinoa and lentils. Flake over tender hot-smoked salmon for even less faff. Scatter over crunchy radish and vibrant dill. Finish with crisp salad leaves, the essential green. A salad to give you fuel for your work day ahead.
Vitamin-rich tomatoes, sweet carrots and soft courgettes simmer with fibre-rich lentils. Ground almonds, cashew parm cheez and nutritional yeast give it a decadent cheesy flavour. Get your spoons ready! This is a perfect meal to prep ahead of a busy week so you can reheat and enjot with no faff.
Bursting with Spanish flavours, this one pan wonder can be made in under 10 minutes! Perfect for a quick but delicious WFH meal.
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He has been elected to the post of President of the coop for three years and is married with a daughter. His role is full time and focused on the political side of the coop- keeping the members on side, explaining what is happening at the coop level etc. Given there are about 500 producers within the coop, subdivided into a slightly more manageable 15 sub associations, it is no mean feat to keep everyone on side. Farmers tend to be fairly traditional and stubborn, and aren’t always the most open to change! Luck will be on his side as long as the rainbow behind continues to land on him!
]]>Here are 5 delicious vegan recipes to try this January.
Spicy Quinoa Burrito Wrap Bowl.
Who said you need to give up the food you love when you go vegan? This delicious burrito can be enjoyed wrapped up or in a bowl. You can even add some vegan cheese and sour cream to make it extra indulgent!
Heart Italian Tomato and Mixed Grain Soup.
This heart-warming dish is perfect for these colder months. Adding grains such as quinoa into soups is a great way to add protein and also keep you feeling fuller for longer as it is a slow-release carb.
Jackfruit Chilli Bowl WIith Mango & Avo Salsa And Spicy Mexican Quinoa
Crowd-pleasing chilli, with smoky jackfruit, filling pinto beans and spiced Mexican-style quinoa. Pair with fresh avocado and mango salsa, crunchy gem lettuce and kernels of juicy sweetcorn. Toss the salads, cook the beans and reheat the quinoa - and dinner is served.
Peruvian Quinoa Stew
As Quinola quinoa is from Peru, this Peruvian stew is a fitting choice! A twist on a ratatouille, this dish is comfiting and delicious, and definitely one to try out in the colder months.
Asian Inspired crunchy quinoa salad
This salad is perfect for a meal prep and can be prepared in less than 10 minutes. Bursting with colour and flavour this vegan salad is not lacking! Think salty peanuts, fresh coriander and sweet and spicy ginger. Also as quinoa is a slow-release carb, this salad will leave you perfectly satisfied. Quinoa gives a slow-release of energy into your body to fuel the rest of your day.
]]>Check out the full article here
12 years ago I left my job in finance to go travelling with my family with the vision of setting up a Fairtrade business. The simple idea was to help poor small hold farmers improve their modest livelihoods through their hard work by paying them a fair price for their produce, something mostly lacking in international food trading.
Whilst in Peru I discovered quinoa and its rich heritage, and Quinola was born. The business has evolved since then but our philosophy remains to "Make Eating Right, Easy." This ensures that every time you pick up a Quinola product you can be confident it tastes great, is healthy for you, has a low environmental footprint and pays its producers fairly.
It’s important to us that our farmers are looked after and treated fairly. By working with the certified Cooperatives, we guarantee a minimum price for the farmers’ crops and pay a Fairtrade premium, ensuring that our farmers and their families earn a sustainable income.
Since 2012, we’ve generated an extra $320k through the Fairtrade premium for our farmers.
30% of that premium has to go towards environmental causes, which is also important to us to ensure that we are not leaving a negative impact on the planet. Once you deduct input costs the minimum price we guarantee, some 40% above current market rates, actually doubles their take home income—that is something to be proud of, when their average household income is a very meagre $4000 a year.
Quinoa is a carbon efficient crop, especially compared to rice, as it has less carbon emissions and requires no irrigation. But we do offset our carbon through a scheme in Peru (Pur Projet) which is committed to protecting the rainforest and planting trees on degraded land.
Our pouches are made of plastic, which is the lowest carbon material available right now. We offset this plastic by contributing to a scheme in India run by Repurpose which empowers waste workers to collect single use plastic from the environment. More info on this here
We also work with a work assistance establishment in France whose objective is to help adults with disabilities in the workforce, some 94% of whom are unemployed as too complicated to integrate into workforces. The 19 people we work with help pack our grains and flakes.
Our commitment to social justice and equity has been recognised by B Corp which we were proud to achieve certification for earlier this year.
Quinoa has been described as a ‘wonder grain’ and was described by NASA scientists as the closest we can get to the most perfect food for humans of anything in the animal or plant kingdom, when they were researching what foods astronauts would take with them on deep space missions to Mars.
It is also one of the only vegetable proteins that has all 9 essential amino acids, and a protein almost identical to that found in milk. It is a slow release carb, which means glucose is released more slowly than with refined carbs so you don’t get sugar spikes and helps keep you full for longer.
With obesity and diabetes on the rise we think it is important that people, and especially Type 2 diabetics, have options to eat healthy and tasty food. Quinoa is also full of magnesium and fibre, which are great for gut health.
The pronunciation of quinoa in Quechua, which is what they speak in the Peruvian Altiplano, is ‘Keen-wah’. However, when we launched, most people had not heard of this rock star of the plant protein world, and would pronounce it as written in English, ‘Kwinoa’. We decided to remove all possible confusion and call it Quinola, a word everyone would pronounce identically.
Having come from a very different world I knew next to nothing about the food business. How on earth do you ship products from Peru to Europe, how do you get organic certification to import products into Europe or for that matter source a barcode? Even seemingly simple things like buying boxes to pack the products in has its whole own jargon—double crenelated kraft American cases anyone?
So basically, the whole endeavor of converting an idea into an actual business that could supply a product onto a shelf with no prior knowledge of any of the mechanics. From idea to a product on shelf took me the best part of year, but what an exciting learning curve that was.
Our mission to provide easy, tasty and healthy quinoa that is also good for the planet and people involved in getting it to our tables makes us unique to other quinoa brands out there. Our quinoa comes from the same farmers that we’ve sourced from for over 10 years so we can guarantee its high quality. We’ve also won multiple awards for having the best tasting quinoa.
A bit of luck, but mostly a lot of very hard work encroaching on evenings and weekends. But when you are a mission driven business it doesn’t feel quite so bad, as at least you are incredibly proud of achieving progress on something you care deeply about.
It’s a roller coaster emotional ride, so you need to have pretty thick skin. And when a left field blow knocks you over you need to get back up, and dust yourself off for another round in the ring of the FMCG giants from both a retailer and supplier perspective.
The microwave quinoa is made for time poor people looking for a convenient shortcut, who want a quick and easy but tasty and healthy meal solution. Ideal for lunch in the office or a quick dinner, or even for a quick energy fix out on a trail whilst doing endurance sport.
As quinoa is a slow release carb it’s perfect for diabetics, athletes who need to fuel and dieters who are managing their waistlines.
Personal favorites are the Whole Grain, made from a unique saponin free varietal we grow in France, as it has a delicate flavor so I can pair it with anything. A regular lunch for me is this quick pesto recipe.
I’m also a big fan of the Spanish Style Quinoa, with its moderate chili zing, which I eat straight from the pouch!
In the US we’ll be in Costco in California and Hawaii starting in January 2023.
We’re looking to evolve the microwave quinoa range and introduce some exciting new flavors from around the world, including a Piri Piri. We’re also introducing a microwave Green Lentil pouch using lentils from the Champagne region of France, for the best lentils that money can buy (but that will be at a most affordable price 😊).
]]>Usually people take this time to make drastic changes to diet and lifestyle that unfortunately don’t seem to pass into February. The reason for this? It’s just not sustainable! As part of the new-year reset we are focusing on the small simple steps you can do that make a difference to yourself and the planet. And that might actually last!
We will be sharing 10 simple ways to eat more plants this year. Going completely plant-based is usually a daunting move to most, although growing in popularity it still seems like a huge jump. Every step counts and making the decision to eat more plants and less meat is a great one for both your health and the planet!
So here are 10 simple tricks to eat more plants
1. Make a routine and start slow. Choose one day of the week that you dedicate to being completely meat free; be that flexi-Friday, tofu Tuesday or meat-free Monday this small change is one that is doable and more likely to stick!
2. Replace meat with ‘meaty’ veg! There are many plants out there that mimic that rich, earthy meaty flavour and even texture such as mushrooms, lentils and aubergine. This means you don’t have to give up on those classics you love like lasagne, burgers and burritos.
3. Plan the meal around the plant. Usually a meal is centred around the meat with the veg as a side, try swapping this around! Try having a roasted aubergine, baked sweet potato or mushroom and lentil bake as the star of the show!
4. Make convenient swaps. The amount of vegan alternatives has sky rocketed in the last couple years making it much easier to find an alternative that is right for you. Try a plant -based yoghurt or milk alternative (Rude Health have some great ones!).
5. Have a favourite meal. Have a staple plant-based meal that’s easy, tasty and simple enough to become something you can whip up after a long day at work. Why not try this.
6. Start your day with a plant-based breakfast – Start your day off on the right foot by enjoying a delicious plant-based breakfast. Try a bowl of cooked quinoa topped with fresh fruit, nuts, and a drizzle of honey. Or make a smoothie with your favourite frozen berries, banana, almond milk, and a scoop of quinoa.
7. Add more veggies to your plate – Incorporate a variety of colorful vegetables into your meals throughout the day. Roast, steam, or sauté your favourite veggies and add them to salads, soups, or casseroles.
8. Use quinoa in place of rice or pasta – Quinoa is a great source of plant-based protein and makes a delicious alternative to rice or pasta. Try making a quinoa-based stir fry for dinner, or use it as the base for your favourite salad.
9. Try plant-based snacks – Snacking on plant-based foods is a great way to get more plants in your diet. Try a handful of nuts or seeds, a piece of fruit, or a quinoa bar for a quick and easy snack.
10. Choose easy grab and go plant based foods options. Try some of our instant quinoa pouches that are full of plant- based protein and fibre and are ready-to-eat. Here’s a super quick and easy recipe using our express spicy Mexican quinoa for an easy and tasty lunch in a hurry!
These ten simple tips are a great starting point for incorporating more plants into your diet this January. With a little bit of creativity and some delicious quinoa recipes, you can make plant-based eating part of your regular routine. Here’s to a healthier and happier 2023!
She only has the energy to farm half a hectare of quinoa these days.
She too is pilfered by birds, that seem to be more and more present. But her field is next to her home so she sits out with her catapult to scare them away, but says as soon as they go 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 can just load it up straight from her warehouse.
She has 7 kids.
She remembers in the 80s government agronomists arrived and persuaded all the farmers to spray their crops with chemicals. They didn’t notice any increase in yields, and found that their potatoes and quinoa lost much of their taste. So happy that the last 10 years+ has seen a return to organic farming.
But why is there such a surge in this preventable disease, which is almost exclusively driven by diet? The simple answer is refined sugar. Sugar has crept its way into pretty much all our processed foods, even being added to tins of vegetables and white sliced bread where you would never expect to find them.
Sugar has been cleverly disguised on the front of food pack labelling. If you do not see ‘sugar’ on a nutritional label that does not guarantee it’s not there! In fact there are 56 synonyms of sugar that are used in manufacturing food products.
Excess levels of sugar is not good for anyone, but for diabetics it can lead to issues like spiking blood sugar, weight gain, and more. Therefore it is always good to look out for the words displayed in the picture above.
This blog post by VirtaHealth gives a great breakdown of sugar names and what to look out for on nutritional food pack labels. https://www.virtahealth.com/blog/names-for-sugar
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For those that are as old as I am you can probably remember those long summer holiday motorway drives, sweatily sticking to plastic seats and seeing the windscreen slowly blot out as insects of all shapes and sizes ended their lives with a splat. That was one of the kids jobs at the petrol station- using the windscreen scraper to clean the windscreen whilst mum or dad filled up the car with petrol.
These days you get the occasional insect splatter but in order of magnitudes less. I have witnessed in my own lifetime the reality of the collapse in insect numbers. Quite a few sources now put this at something like a 70% collapse in the population in the last 40 odd years.
I have always been fascinated by bugs, but I appreciate they don’t have the same emotional tug as a baby seal pup. But insects are essential to the ecosystem in general (think of swallows diving through the summer skies homing in on all those bugs). But even more importantly to the pollination of all plants- from that apple blossom to the initial flowering of the quinoa plant. Without insects you don’t get pollination. Without pollination you don’t get fruit, vegetables or cereals.
Simple as that. Insects are essential to our food chain.
So why have insects disappeared?
When your average wheat field gets sprayed with 7 applications of pesticides as it grows, that is probably your answer. Pesticides kill pests also known as insects. But you will also get 7 applications of herbicides, to kill all those pesky weeds. Weeds include things like poppies which used to punctuate wheat fields everywhere, providing insects with plenty of food (nectar) versus their pollination services. Which is why more and more road sidings are being left unmowed by the way, to allow plants to flower and provide food and habitat to our creepy crawly and flying friends.
Quinola Organic Quinoa
This is why we only sell Peruvian organic quinoa, with no pesticides or herbicides allowed, as well as our French grown wholegrain quinoa which is very nearly organic. In the latter case no herbicides are allowed but a single application of pesticide during flowering is allowed, if needed, to keep the aphids under control before the ladybirds do it for us. If not, you would lose half the crop. You will find no traces of chemicals in any of the quinoa we sell, unlike conventionally farmed quinoa that will have the clear trace of chemicals in it. When you visit the farms in France or Peru you can hear a positive buzz of insects. Some admittedly are a nuisance, such as the hover fly in France that sticks its needle proboscis into immature quinoa seeds, sucking out the rich creamy inside before it has had a chance to harden into a seed that you can eat. But try standing next to a conventionally farmed wheat field. Silence. You could hear a pin drop. No insects survive that level of chemical warfare.
This is why you get the insane situation of humans having to pollinate fruit trees in China.
Or in California where more than half the US bee population is trucked or freight-trained in, whilst all the fruit trees are flowering. The bees pollinate, with around a third leaving their lives in California succumbing to the chemical residues from the previous year, before the survivors are shipped back to their origin states of safety. The chemicals are then unleashed again, ensuring you don’t get maggots in your apples or caterpillars in your almonds, but also ensuring insect life and the pyramid of life it supports is decimated.
Remember Agent Orange from Vietnam, that would strip trees of all their leaves. Or DDT that was widely applied to crops in Europe. Now both banned substances.
Moving Forward
It is time that we recognise the need to use chemicals less intensively in our farming and find the right balance between optimising yields against damaging the environment and so our medium term interest.
Which is why with Quinola you can be confident we do our best to tread lightly. We will never be perfect, and don’t aim to be so. But we will do our best and encourage the farmers we work with to do so too.
Shop our grains here
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