Quinoa, the Mother Grain of pre-Columbian American civilizations, has been central to native cultures for thousands of years. It is still so today, but the culture is a small fraction of people here now.
Eden Quinoa is from Bolivia’s Altiplano in the Andes Mountains where authentic varieties are still farmed in ultra-rich soil at over 12,500 feet. Its export to Eden Foods supports and nourishes local ancient culture. Small family farm communities grow ancient varieties that are completely different from today’s commercial lowland quinoa. Eden selections such as quinoa help preserve ancient traditions and culture, while providing us all with wonderful quinoa, spectacular taste, and nourishment.
Eden Foods has proactively nourished relationships with local growers since 1970. Direct collaboration with them is the only way to achieve practical, authentic, and pure alternatives to today’s commercial food that is designed for easy production and big profit. It empowers their local economics while preserving their cultural heritage.
Beyond cultural importance, Eden Quinoa from 12,500 feet in the Andes offers rejuvenating nutritional value. It is a superb whole grain staple with exceptional protein, amino acid profile, gluten-free nature, superior taste, and ease of preparation. A much quicker cook time than most whole grains, its versatility works into meals as a main course, side, ingredient, or dessert. Quinoa has recently been called the rice of the new millennium.
The dedication of these farmers in growing this quinoa through their historical adversity proves a strong belief of its importance in their culture. It sustains farming knowledge and satisfies local demand.
Eden Foods' support helps to ensure fair treatment and economic stability for the community. It encourages them to continue with this ancient crop that befits global popularity with those looking for a nutrient rich, gluten-free, delicious whole grain.
Quinoa's story is one of survival and colorful, joyful culture. It is an oft-repeated example of ancient wisdom being the solution to modern pitfalls. Today’s commercial versions of quinoa pale in comparison.
Spicy Quinoa Salad
14 ½ ounces organic diced tomatoes, drained, reserve liquid
2 cups water, including drained tomato cooking liquid
½ tsp Eden Sea Salt
1 clove garlic, minced
1 ½ cups white or red Eden Quinoa, rinse and drain
1 small cucumber, seeded and diced, peeled if waxed
1 medium avocado, pit removed, peeled and diced
½ cup fresh cilantro or fresh parsley, minced
⅓ cup red onion, minced
1 small jalapeño pepper, seeded and minced, optional
1 tbsp Eden Extra Virgin Olive Oil
⅓ cup lime juice, freshly squeezed
Drain the tomatoes, placing the tomato liquid in a measuring cup and adding enough cold water to equal 2 cups. Bring the tomato/water mixture, sea salt, and garlic to a boil. Stir in the quinoa and return to a boil. Cover and simmer for about 20 minutes until the quinoa is tender. Turn off the flame and let sit covered for 5 minutes. Transfer to a serving bowl and fluff up.
Gently toss in the remaining ingredients, including the diced tomatoes, using enough lime juice to give the salad a pleasant taste.
Per serving: 409 calories, 15g fat (33% calories from fat), 10g protein, 60g carbohydrate, 10g fiber, 0mg cholesterol, 554mg sodium