Adinkra Wawa Aba - the seed of the wawa tree, symbol of hardiness, toughness and preseverance

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The Fair Trade Cook Book

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	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.