We went to Bolivia to ask our Fair Trade partners what Fair Trade means to them.Read More
August 6 marks Bolivian Independence Day! Congrats to all our Bolivian friends! To celebrate, we'd like to share some pictures from our visit to Bolivia for this year's quinoa harvest. The more time we spend in Bolivia, the more we fall in love with the country, its people, and its rich culture of cultivating quinoa. It is undoubtedly the most sustainable source of organically farmed quinoa in the world!
Love our crunchy, munchy snacks? Well pat yourself on the back, friend, because every time you do, you're making an Earth-friendly food choice! In honor of Earth Week, we're giving you a special code so you can load up on quinoa snacks - just enter EARTHLING at check out to save 25% on any size order. Check our our five Earth-friendly facts about our snacks:
1. We source our quinoa exclusively from the Salar de Uyuni on the altiplano of southern Bolivia. Why? Because the farmers of Bolivia follow farming traditions that are completely organic.
2. Quinoa makes an excellent addition to your Meatless Monday meals — did you know practicing Meatless Monday can save about 104,000 gallons of water each year? (Find recipes)
3. Global food demand will grow 70% or more by 2050, along with a significant need for protein — an essential nutrient for human health. Plant-based proteins like quinoa could actually feed the world!
4. I Heart Keenwah products are Non-GMO Verified, which means we are committed to working with seed breeders and farmers who do not use genetically modified organisms.
5. Production of animal protein is responsible for 18% of all greenhouse gas. Quinoa, on the other hand, is a complete plant protein containing all 9 essential amino acids and can be easily substituted for animal protein.
When I was in Bolivia a few months ago, I was amazed at how many soups used quinoa as the thickening agent. In sticking with the authentic, I vowed to recreate the most basic preparation of quinoa from the motherland: sopa de quinua, or quinoa soup. The traditional recipe calls for from-scratch chicken broth, but you can sub your favorite veggie substitute as we have here.
Use your favorite vegan chicken soup broth recipe, we like this one from Oh My Veggies
1 large carrot, peeled and cut into chunks on the diagonal
2 large potatoes, peeled and cut into bite sized chunks
1 tpsn olive oil
1 onion, diced
3 cloves of garlic, minced
Fresh parsley leaves
1 cup of Toasted Quinoa
Bunch of tuscan kale (optional)
To make the quinoa soup, start with a soup pot. Brown onions and garlic in olive oil on medium-high heat. Add dry quinoa to toast. Stir for 5 minutes. Add enough broth to your liking (I suggest no more than 4 quarts). Bring water to boil. Add potatoes, carrots - you can also add your favorite chicken substitute here, shredded. Cook for 15 minutes. Quinoa will become super plump and soup will have a thick consistency. (also optional: if you want a green-leafy nutritional boost, add a bunch of chopped tuscan kale. It's not what they'd serve in bolivia but it does make this a one-pot meal.) garnish with parsley leaves.
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