I know this soup sounds a bit strange, but do give it a go. I adore it – it’s delicious, filling, and packed full of healthy goodness.
Ingredients (serves 3/4)
150 g quinoa
1 packet of firm silken tofu (cubed)
A mixture of vegetables of your choice (I like to use a leek, some broccoli and a handful of mushrooms)
1 clove of garlic, roughly chopped
A handful of coriander
Soya sauce and half a stock cube (vegetable or chicken)
1. Bring the quinoa to the boil with 1 litre of water, a slug of soya sauce and the stock cube, and simmer for five minutes.
2. Add the vegetables and garlic, bring back to the boil and simmer for a couple of minutes.
3. Add the tofu, bring back to the boil and simmer until the vegetables are cooked.
4. Serve with lots of fresh coriander.
Two items on Quinoa in the same week – this one and the article “Quinoa brings riches to the Andes” posted on the Guardian website on Mon 14 Jan. I had hardly heard of Quinoa before.
Seriously though there seems to be a downside for the traditional consumers in Bolivia due to the increased popularity in the richer parts of the world as well as an upside for the producers.
As a cash crop there are benefits to the producers (who currently seem to be small scale). But local poor people seem to be being priced out as the crop is sold for export. The article also talks of “industrialisation”. How much of the Quinoa currently available in the UK would class as “fairly traded” and what are the prospects of it remaining so?
Yes, really interesting – someone posted about this on my FB page too. The quinoa I use is fairly traded (I get it from Infinity Foods coop) although I suspect that still doesn’t answer the questions fully. Once again we are reminded just how horrendously complicated it is to try to eat food in a good way. I guess it’s back to potatoes, swede and leeks for me!