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The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

Quinoa Soup

Quinoa, the mother of all grains and staple food of the altiplano, adds quality to this warming dish.
"New Internationalist" magazine is acknowledged as the inspiration behind this recipe.
From Bolivia.

Ingredients

500 gms stewing meat on the bone
150 gm FAIRTRADE quinoa
1 litre water
250 gm FAIRTRADE potatoes
250 gm carrots
5 ml ground cumin
5 ml chilli powder
FAIRTRADE Sources
Quinoa
Herbs and Spices
FAIRTRADE Fresh fruit and veg

Method

Put the bones in the water in a large heavy pan, bring to the boil, cover, and turn down to simmer. Allow to simmer for 2 hours or so.
Meanwhile, rinse the quinoa in cold running water for a couple of minutes to remove any residual (natural) toxins.
Peel the potatoes and cube them.
Top, tail and peel the carrots.
Top, tail, peel and slice the onions.
When the meat is coming off the bones add the rinsed quinoa and allow to simmer for 10 minutes.
Then add the vegetables, spices, salt and pepper and simmer for another 30 minutes.
Towards the end adjust the amount of liquid to your desired consistency.

To serve

Serve hot, and if they are really hungry serve with hunks of wholegrain bread.

Variation

Any available vegetables can be used but be careful with beet.