“Mother Grain”
by Lauren, June 23, 2009 | Permalink
Quinoa (pronounced “keen-wah”) is often referred to as the “Mother Grain” in Bolivia where it has nourished the indigenous people for over 5000 years. Packed with amino acids, iron and other minerals, quinoa makes a nutritious side dish (or entree if you prefer to get your protein from plants rather than animals). Quinoa has become a godsend to those with celiac disease who can not digest gluten and anyone looking for delicious ways to include more whole grains in their diet (OK, quinoa isn’t exactly a grain but it cooks up like one).
Readers who have already become pros at cooking quinoa and memorized its nutritional stats are probably wondering what could make it worthy to blog about. Well, have I got news for you! Whole Foods Market now sells Fair Trade certified quinoa. Alter Eco(TM), which offers a complete range of Fair Trade products, has partnered with a cooperative in Bolivia to support sustainable development in addition to ensuring that quinoa growers get a fair wage. They have invested a portion of their profits in organic farming methods, certification programs and a processing facility which allows them to export their product directly.
To get the complete culinary story of quinoa, check out the Whole Story blog.
And to taste some delicious quinoa, stop by the “Taste of Allston Village” this Sunday, June 28 where the Brighton store will be sampling Pineapple Quinoa Stir-fry!
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