Edited by

Chiara Cauda, Camilla Micheletti, Bianca Minerdo

Cinzia Scaffidi, Eugenio Signoroni

With the collaboration of

Laura Ciacci, Vittorio Leproux, Ann McCarthy

Francesca Serra, Lorenza Vianello

Graphics and design

Roberto Fidale

Translations

John Irving

Front cover photo

Barbara Torresan

Printed in October 2013

by G. Canale & C. Spa, Borgaro Torinese (Turin)

Slow Food®© 2013

“Quinoa Cultivation” and “FAQs”, FAO© 2013

“Altromercato and Quinoa. Beyond Fashion”, Altromercato © 2013

All rights reserved under copyright law

Slow Food Editore srl

Via della Mendicità Istruita, 45 – 12042 Bra (Cuneo)

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Editor-in-chief

Marco Bolasco

Editorial coordination

Olivia Reviglio

ISBN: 9788884993397

E-ISBN: 978-92-5-108190-7 (EPUB)

E-ISBN: 978-92-5-108191-4 (MOBI)

Contents

Quínoa, a story without an ending

Quinoa cultivation

FAQs

Altromercato and quinoa. Beyond fashion

Recipes

Altromercato world Shops

Slow Food and the Food and Agriculture Organization of the United Nations (FAO) have a shared vision of a sustainable world free from hunger and that safeguards biodiversity for future generations. The collaboration between FAO and Slow Food originates from our common goals and our mutual interest to promote the wealth of local gastronomic traditions in defence of food biodiversity and in support of smallholder farmers and producers.

Our common goals are reflected today in a number of shared initiatives. This book - published during 2013, the International Year of Quinoa - has the objective of promoting knowledge about quinoa and its use as an important step contributing towards freedom from hunger and malnutrition.

Central to the process is gastronomy itself and the idea that this holistic, multidisciplinary science, which encompasses everything from agriculture to history, from economics to anthropology, from botany to culinary art, can be a liberating force for the communities most hit by malnutrition. Ancestral traditions and the protection of biodiversity through work in the fields and use in the kitchen, as in the case of quinoa, can contribute to liberating many people in the world from conditions of food insecurity.

From this point of view, Latin America, where quinoa originated and grows best, is proving an interesting testing ground. Today, a new generation of high-profile chefs are rediscovering the forgotten food products of local rural communities and bringing them to the attention of world gastronomy critics.

Quinoa is just one of the food products leading this new wave, and maybe the most important: a symbol of a renaissance that is building a gastronomic identity for the peoples of Latin America, a way for them to stand up for themselves. All we have to do is support this movement and demonstrate through knowledge of food products and the stories behind them that, in every local area hit by hunger and malnutrition, it is possible to find solutions to some of the key problems they face. The starting points are in each areas’ unique biodiversity and ancient agricultural and gastronomic traditions.

Slow Food and FAO are proud to materialize their collaboration with the creation of this book on quinoa. It provides the reader with a deep understanding of this unique and special food, from the crop's ancient origins to its nutritional properties. The book is also enriched with recipes from renowned international chefs who place particular emphasis on the ease of preparing quinoa and the use of local ingredients.

Carlo Petrini

José Graziano da Silva

Slow Food President

Director-General, FAO

Quínoa, a story without an ending

… AND THEY ALL LIVED HAPPILY EVER AFTER

Every story, if it’s a proper story, has to have a crisis moment. That’s what story-telling experts have taught us. But the rule doesn’t just apply to fairy tales, it also applies to real-life stories.

Quínoa has a very long story behind it, for four millennia uneventful and prosperous. So much so that no one every thought of telling it. In this case the “lived happily” bit came early and lasted for ages. But not ever after.

THE PRINCESS

First let’s make the introductions. Quínoa (Chenopodium quinoa Wild) is a herbaceous plant, a member of the same family as spinach, to give you the idea. But unlike most of its relatives, it’s pièce de resistance from a food point of view is its seeds. Like other species with similar characteristics it’s also referred to as a “pseudo-cereal” precisely because, though it’s technically not a cereal at all, in the kitchen it’s as if it were.

Just like a princess in a fairy tale, Quínoa is apparently flawless: it’s a food packed with protein and energy and, at the same time, is very easy to digest; post-harvest processing requires a lot of hard work, but, once it’s ready to sell, Quinoa is easy to keep, just as easy to cook and fast enough too for the pace of contemporary living. It’s also very versatile and, just like “real” cereals, can play different roles — in salads and side-dishes, in soups, patties and bread. And in its zones of origin it’s even used to make a chicha, the generic name given to all drinks made from sugared, fermented cereals.

In the major producing countries, such as Bolivia, they tend to select the varieties that produce the palest seeds. As often happens on the food market, it’s the palest products that are most in demand and easiest to sell; in some areas, in parts of Chile for example, quinoa is referred to by the popular name blanquita. But just as quínoa flowers can be many-colored, so its seeds come in a whole range of shades of white, yellow, brown and grey.

In the pre-Columbian era, this crop of the Altiplano was common in the present-day Peru, Bolivia and northern Chile. Quínoa has a stem that grows, on average, to a meter in height and a lovely plumed flower; its tiny dried grains, reminiscent of mini lentils in shape, are the edible seeds of the flower. In the harvest season the plants are lopped off at the base and left to dry. Stems and leaves serve as forage, whereas the dried grains are separated from the flowers and then have to be freed from the cuticle, rich in bitter, tannic saponin that would make them uneatable.

The traditional way of eliminating the cuticle is to soak the grains in water so that they swell up and the outer covering breaks. They are then rinsed repeatedly until they stop producing scum and any cuticle residue is removed, after which they are dried for long conservation. Another system is to toast the grains, after which the cuticle can be easily removed by rubbing them together. These methods are still widely used but they stop the grains from being germinable and thus make them less nutritional. To be a proper unrefined foodstuff, quínoa should be dry-peeled following a procedure similar to the one used to hull rice.

A native of South America, more precisely of the Andes, Quínoa has been a regular fixture in the fields and on the tables there for at least 5,000 years. Its nutritional qualities, albeit not yet recognized as we describe them today, were already empirically clear to the earliest inhabitants of the area. In the kingdom of the Incas, Quínoa, together with amaranth, was considered an aphrodisiac with great nutritional properties and was reserved to an élite. In a civilization in which power itself was based on the production, preservation and distribution of food, Quínoa was the food of the political and religious authorities, used in rites, ceremonies and sacred events marked by a strong sense of identity and cultural belonging.

THE PRINCESS GOES INTO HIDING

Insofar as it performed a function of differentiation among the castes, the Spanish realized that the crop was helping to keep the Incas in power. They thus banned its cultivation and replaced it with others, mainly corn and wheat. Quínoa resisted only in the most inaccessible places, where Spanish control, with its taxes and prohibitions, failed to reach. But in that countryside isolated from the outside world, old and new, the cultural roots of Quínoa struck deep. From there Quínoa has never disappeared, from memory or from daily menus. Just the opposite, it has come through with over 200 varieties. Thanks to those populations, today there are varieties of Quínoa suited to diverse climates, from dry to rigid, to diverse soils, from saline to acid, to diverse altitudes. The impression is that you can grow it anywhere in any conditions, the truth is that it has many varieties. But it ultimately became the food of mountain dwellers and country folk. For “city-slickers” it fell into an oblivion in a process that only now is beginning to be partly inverted, at last.

Thus, after the Conquista, the story of Quínoa went in two different directions. In some areas, or rather social and ethnic ambits, it seems to have vanished for centuries and has reappeared only recently. In others, albeit keeping a low profile, it never went away and is still a staple in the community diet.

There’s a way of telling newcomers to Quínoa from those who know it as a result of an uninterrupted tradition of family consumption: their pronunciation. The Mapuche called and call it quingwa, which in their language’s slightly guttural sound becomes something like “kin-hua”. All the rest, the creoles, the city dwellers, the people who have learned to eat the stuff in recent years, follow the simpler Spanish transliteration, hence “keen-oh-ah”. But there are many other ways of calling it: dague, quingoa, quinua, quingua … This too is a testimony to its deep-rootedness in indigenous culture.

THE HAPPY ENDING

As we’ve seen, until a few years ago Quínoa had become a distinctive feature of the classes that were culturally and economically lowest, with all that implies about the refusal of the well-heeled to eat it, about lack of awareness and appreciation by consumers and about its gradual disappearance.

But then, in 1983, the FAO annual conference stressed the need to promote the production and consumption of so-called minor crops and indigenous foods of vegetable origin. In Latin America, as elsewhere, the 1980s were the years of fast food as a symbol of progress, as hamburgers and french fries invaded every table. Yet FAO’s plea didn’t fall on deaf ears and some avant-gardes began to act even then. Results were achieved, albeit with the odd contradiction. Today, for example, Quínoa is a regular food in places like San Francisco, while in many parts of Chile, Bolivia and Peru, especially in the big cities and among the better-off, it’s still virtually unknown.

Rescue is now on its way. True, buyers of Quínoa today number the children and the grandchildren of people who never stopped eating it, but also and above all people of greater awareness, the fruit of better education, in turn the fruit of good economic status, who want food that is not only healthy, good and natural, but also the “real thing”, tied to a solid tradition, to a well-defined local area, to a precise culture.

In the Andes, thanks to a new generation of graduates interested in macrobiotics and keen to recover this kind of diet, Quínoa is once more a food for the upper classes. It’s already to be found in supermarkets, in the departments dedicated to natural or dietetic foods. The memories and wisdom of the past are being dusted.

Twenty years on from that FAO conference comes the International Year of Quinoa, a reward almost, an accolade. No longer an exhortation to salvage a food product and a culture in danger of disappearing, but the celebration of a close escape, of the success of 20 years of commitment and work in favor of diversity in agriculture and among peoples.

ARE THE PRINCESS AND HER SUBJECTS SAFE NOW?

The figures speak for themselves. In the last 20 years, in Bolivia, the world’s leading producer, the area given over to Quínoa cultivation has increased from 10,000 to 50,000 hectares, annual production from 5,000 to 25,000 tonnes. More, Quínoa has gradually crept onto the international market and set a veritable fashion in motion. Ninety per cent of production is now earmarked for export and the demand is on the up.

Yet it’s precisely this international market fame that’s starting to cause problems. The first of these is a sharp increase in price which, on the Bolivian market, is now four times that of rice and other cereals, making Quínoa unaffordable for a sizable section of the local population, people who live in conditions of extreme poverty.

Producers are treating Quínoa’s popularity with a mixture of hope and preoccupation. They are disappointed that international success hasn’t been backed up by promotion initiatives on local markets, where consumption is still limited. But, on the other hand, the positive figures have been achieved by endangering the environment, by increasing the danger of desertification, in some cases already underway, and the appearance of plant pathologies, inevitable whenever production is intensified.

Urban middle-class consumers also have mixed feelings. They’re happy Quínoa is now on their tables, but complain about its new status as a “gourmet food” whose consumption is denied to the poorer classes.

When part of the population reverts to cheaper cereals such as corn or rice because they can no longer afford the local foodstuff par excellence, the significance of everything I’ve said so far gets lost. Culture, food sovereignty, a love story with a land and a type of farming — all of this falls apart. A staple food in traditional diets, a food that stands for identity, has to be, above all, accessible to the local population.

Launched in the International Year of Quínoa, this could be the big challenge in the years to come: hence the need to reflect on the delicate, problematic aspects, on the price question, on the risk of transforming a sustainable product into yet another commodity cultivated over vast swaths of land to produce riches that disappear far, far away from the populations that have always been its guardians. The hope is that quínoa really can help to lower the malnutrition rate in countries that have preserved it and introduced it to the world, and that the governments of producer states will take steps to spread it at home, making it accessible to the weakest sections of the population — to the people it belongs to.

Back to work then, as the fairy tale still has no ending.

Quinoa cultivation

Quinoa was a staple food of the Quechua and Aymara peoples in the Andes region of South America; today it is mainly grown in Bolivia, Peru and Ecuador. Because of its high nutritional value, quinoa is called chisiya, meaning ‘mother grain’ in the Quechua language[1]. Quinoa is known for its great adaptability to extreme and diverse climatic conditions.

Different varieties or ecotypes of quinoa can be grown in diverse climate zones and at varying altitudes which make quinoa an excellent alternative crop in the face of climate change and highlight its potential contribution to ensuring global food security.

In addition, quinoa is adaptable to diverse soil types. This has led to experimental trials in various potential quinoa-producing countries in Africa, Asia, Europe, and North America. So far it has been successfully grown in the United States, Morocco, Kenya, and India, to name a few, with hopes of eventual large-scale commercial production.

IDEAL CROPPING REQUISITES FOR QUINOA:

Soil: loam soil with good drainage and high organic matter content, with moderate slopes and average nutrient content. It prefers neutral soils although it is usually grown on alkaline (up to pH 9) and acid soils (up to pH 4.5).

Climate: desert, warm and dry, cold and dry, temperate and rainy, temperate with high relative humidity, and Puna grassland and high mountain areas. There are varieties or ecotypes adapted to each climate.

Water: it is efficient in water use despite being a C3 plant, as it has physiological mechanisms that enable it to avoid moisture deficits and to tolerate and resist a lack of soil moisture.

Temperature: the ideal average temperature is around 15- 20°C, although it the withstands temperature extremes ranging from 38°C to -8°C.

Radiation: it withstands intense solar radiation enabling it to gain the hours of heat needed to complete its growth and productive period.

Photoperiod: there are varieties or ecotypes that are short-day, long-day or insensitive to photoperiod.

Altitude: it grows from sea level up to about 4,000 meters.

NUTRITIONAL VALUES

Quinoa is considered a healthy food because it is a good source of many nutrients. It is comparable in energy to similar foods such as maize, rice and wheat as shown in Table 1[2]. In addition, quinoa is a good source of quality protein, dietary fibre, polyunsaturated fats and minerals. While quinoa is a nutritious food, it is important to consume it as a part of a balanced diet to obtain good overall nutrition.

PROTEIN

Compared to other plant foods, quinoa is generally higher in protein than most grains as shown in Table 1, but lower in protein than most legumes. Quinoa’s protein quantity depends on the variety, with a protein range of 10.4 to 17.0 percent of its edible portion[3]. While generally higher in protein quantity than most grains, quinoa is known for its protein quality[4]. Protein is made up of amino acids, of which eight are considered essential for both children and adults. Quinoa exceeds the recommendation for all eight essential amino acids.

DIETARY FIBRE

Quinoa is a rich source of dietary fibre which is the indigestible portion of plant foods and improves digestion and prevents constipation. Quinoa’s dietary fibre value is generally higher than that of most grains, but lower than that of legumes. A recent study of four quinoa varieties found the dietary fibre in raw quinoa to range from about 13.6 to 16.0 grams per 100 grams dry weight[5]. Most of the dietary fibre was insoluble, with a range of 12.0 to 14.4 grams compared to 1.4 to 1.6 grams of soluble fibre per 100 grams dry weight.

FAT

As shown in Table 1, quinoa contains more fat (6.3 g) per 100 grams dry weight than maize (4.7 g), rice (2.2 g) and wheat (2.3 g). Fat is an important source of calories, and aids in the absorption of fat soluble vitamins. Of quinoa’s total fat content, over 50 percent comes from essential polyunsaturated fatty acids linoleic (omega-6) and linolenic (omega-3) acid[2]. These acids are considered essential fatty acids because the body cannot produce them. Quinoa’s fatty acids have been shown to maintain their quality because of quinoa’s naturally high value of vitamin E, which acts as a natural antioxidant[6].

MINERALS

On average quinoa is a better source of minerals than most grains as shown in Table 2. Quinoa is especially a good source of iron, magnesium and zinc when compared to the daily mineral recommendations. A lack of iron is one of the most common nutrition deficiencies. However quinoa, like all plant foods, does contain certain non-nutritive components that can reduce its mineral content and absorption. Most notable are its saponins, which are found on the outer layer of the quinoa seed and are usually removed during processing to remove their bitter taste. Quinoa is also high in the compound oxalate, which can bind to minerals such as calcium and magnesium, reducing their absorption in the body[7].

VITAMINS

Quinoa is a good source of B vitamins riboflavin and folic acid compared to other grains. It contains similar amounts of thiamine to other grains but on average is lower in niacin as shown in Table 3. It also contains significant amounts of vitamin E, though the quantity seems to decline after processing and cooking (Koziol, 1992). In general, quinoa’s vitamin content is not affected by removing its saponins as the vitamins are not found in the pericarp of the quinoa seed (Koziol, 1992).

1. National Research Council. (1989) Lost Crops of the Incas: little known plants of the Andes with promise for world-wide cultivation. Washington, DC: National Academy Press.

2. Koziol, M. (1992) Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.). Journal of Food Composition and Analysis. 5, 35-68.

3. Reyes Montaño, E.A., Ávila Torres, D.P. and Guevara Pulido, J.O. (2006) Componente nutricional de diferentes variedades de quinua de la región Andina. AVANCES Investigación en Ingeniería.5, 86-97.

4. Repo-Carrasco, R., Espinoza, C. and Jacobsen, S.E. (2003) Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa Willd.) and kañiwa (Chenopodium pallidicaule). Food Reviews International. Vol. 19, Nos. 1 & 2, 179-189.

5. Repo-Carrasco-Valencia, R. and Serna L.A. (2011) Quinoa (Chenopodium quinua, Willd.) as a source of dietary fiber and other functional components. Ciencia e Tecnologia de Alimentos. 19 (1), 225-230.

6. Ng, S., Anderson, A., Cokera, J. e Ondrusa, M. 2007, Characterization of lipid oxidation products in quinoa (Chenopodium quinoa), in Food Chem. 101(1), pp. 185-192.

7. Siener, R., Honow, R., Seidler, A., Voss, S. e Hesse, A. 2006. Oxalate contents of species of the Polygonaceae, Amaranthaceae and Chenopodiaceae families, in Food Chem. 98, 220-224.

FAQs

A. GENERAL INFORMATION

1. Why the International Year of Quinoa?

2. What is expected from the IYQ?

3. Who will the IYQ benefit?

4. What is quinoa?

5. Is quinoa a cereal?

6. What does quinoa taste like?

7. Is quinoa the same as amaranth?

8. Why quinoa - What are its distinct properties?

B. CONSUMPTION

9. Is quinoa a nutritious food?

10. How is quinoa typically eaten?

11. What else is quinoa used for, apart from eating?

C. PRODUCTION

12. When and where did farmers first start growing quinoa?

13. Where is quinoa grown today?

14. How much quinoa is produced in the world?

15. How much land is used to grow quinoa?

16. How many varieties of quinoa are there?

17. Which type of quinoa is better for plantation?

18. How many kg of seeds per hectare should be planted?

19. How long does it take for quinoa to grow?

20. In which way can FAO support requests for help to start cultivation?

21. How and where can seeds for farming be bought?

22. Does the increase of quinoa production produce negative environmental effects?

D. TRADE/ COMMERCE

23. Which type of quinoa has been most successful on the world market?

24. Which country exports the most quinoa?

25. What is the price of 1 tonne of quinoa?

A. GENERAL INFORMATION

1. Why the International Year of Quinoa?

The year 2013 has been declared “International Year of Quinoa” (IYQ) by the United Nations[1] in recognition of the indigenous peoples of the Andes, who have maintained, controlled, protected and preserved quinoa as food for present and future generations thanks to their traditional knowledge and practices of living in harmony with nature.

In declaring 2013 as the “International Year of Quinoa”, the UN General Assembly also pointed out quinoa´s nutritional qualities and its adaptability to different agro-ecological conditions, with FAO Director-General José Graziano da Silva calling it an ¨ally in the fight against hunger and food insecurity¨ at the official launch of the International Year of Quinoa at UN Headquarters (New York, 20 February 2013).

2. What is expected from the IYQ?

The IYQ is expected to be a catalyst to enable the exchange of information and to start to generate medium and long-term programmes and projects for the sustainable development of the cultivation of quinoa nationally and globally.

The aim is to Focus world attention on the role of quinoa biodiversity and nutritional value for food security and the eradication of poverty, in support of the achievement of the Millennium Development Goals.

3. Who will the IYQ benefit?

The beneficiaries are multiple and diverse. While the primary aim of the IYQ is to utilize quinoa’s biodiversity and nutritional value for food security and the eradication of poverty, quinoa also has properties that may benefit private sector actors such as the food, cosmetic, and pharmaceutical industries.

4. What is quinoa?

Quinoa is a staple food of the ancient civilizations of the Andes of South America, and is mainly grown in the Andean Countries of Peru and Bolivia.

The taxonomic classification is:

• Kingdom: Plantae

• Order: Caryophyllales

• Family: Amaranthaceae

• Subfamily: Chenopodioideae

• Genus: Chenopodium

• Specie: Chenopodium quinoa Willd

Because of its high nutritional value, indigenous peoples and researchers often refer to it as “the golden ‘grain’ of the Andes.”

5. Is quinoa a cereal?

No, quinoa is not a cereal. It is sometimes called a pseudo-cereal because of its grain-like appearance and sometimes a pseudo-oilseed because of its high content of fat.[2]

6. What does quinoa taste like?

Quinoa has a very delicate taste, often described as nutty, earthy. Quinoa contains saponins, which are normally removed mechanically prior to being sold, or otherwise need to be carefully rinsed off prior to cooking to remove their bitter taste. Quinoa has an interesting texture that can add crunchiness to almost any recipe. Quinoa can be classified into “bitter” and “sweet” varieties that reflect the saponin content, which is much lower in the sweet varieties.

7. Is quinoa the same as amaranth?

No. Although amaranth (Amaranthus caudatus L.) and quinoa belong to the same family, and are both originally from the Latin American region, amaranth is a different crop species.[3]

8. Why quinoa - what are its distinct properties?

Quinoa is known for its:

•Adaptability to climatic conditions, different quinoa varieties are known to grow in a temperature range from -4 degrees to 35 degrees Celsius[4] and from sea level to 4000 meters above sea level.

•Hardiness. Certain quinoa varieties can grow under difficult conditions, as they are drought tolerant and resistant to salinity. Quinoa grows in highlands and in lowlands[5], thus proving its versatility as a real climate smart crop.

•Low production costs.

•Environmentally friendly: Quinoa’s great adaptability to climate variability and its efficient use of water make it an excellent alternative crop in the face of climate change.

•Nutritional qualities: Quinoa is a healthy food due to its high nutritional value. What distinguishes quinoa from most other plant foods, except for legumes, is its high protein content. Quinoa contains all the essential amino acids and is also rich in minerals, vitamins, fatty acids and other nutrients.

•Praised by NASA as an ideal crop for inclusion in possible future long-term space missions when crops would need to be grown on a spacecraft.[6]

•Ethical qualities: In the Andes, production remains family-based and mostly organic, conferring an elevated fair-trade/super food’s image. Quinoa promotes a ‘healthy image’: whole grain, gluten-free, fair trade and organic. Production has increased the income of lower-income farmers in the semi-arid Andes highlands, especially in the last few years.

B. CONSUMPTION

9. Is quinoa a nutritious food?

Yes. Quinoa is considered a healthy food because it is a good source of many nutrients, which when consumed with other foods can be an important part of a balanced diet. Quinoa is most known for its protein content. Compared to other plant foods, quinoa is generally higher in protein than most grains as shown in the table, while lower in protein than most legumes. Quinoa also has a favorable balance between its essential amino acid content compared to other plant foods. Finally, quinoa is a good source of energy and dietary fibre, and has significant amounts of minerals such as iron and zinc.

10. How is quinoa typically eaten?

The quinoa grain has both traditional and non-traditional uses, as well as value-added industrial innovations which are now commercially available, such as ready-to-eat cereals, pasta, granola bars, or breads. The whole grain can be boiled and combined with other foods as part of a meal, such as in a soup, or made into flour to be used to make breads or drinks, among other food types[7].

11. What else can quinoa be used for, apart from eating?

Animal Feed: The whole plant is used as green forage. Harvest residue is also used to feed cattle, sheep, pigs, horses and poultry.

Medicinal Use: Quinoa leaves, stems and grains have been used traditionally by the indigenous peoples of the Andes for medicinal purposes: healing wounds, reducing swelling, soothing pain (toothache) and disinfecting the urinary tract. They are also used in bone setting, internal bleeding, and as insect repellents.

Nutraceutical Use: A quinoa protein concentrate which is food- or pharmaceutical-grade has the potential use as an ingredient in human or animal nutrition supplements.

Pharmaceutical Use: Saponins extracted from the bitter quinoa variety have properties that can induce changes in intestinal permeability and assist in the absorption of particular medications.

Industrial Use: Quinoa starch has excellent stability in freeze-thaw conditions, and could provide an alternative to chemically modified starches.[8] The starch has special potential for industrial use because of the small size of the starch grain, for example in aerosol production, pulps, self-copy paper, dessert foods, excipients in the plastics industry, talcs and anti off-set powders.[12]

In addition to the industrial use of the quinoa grain, the saponins from the pericarp of the bitter quinoa variety have the ability to be used in different beneficial forms. They can be also extracted from the pericarp of bitter quinoa form a foam in aqueous solutions, leading to possible applications in detergents, toothpaste, shampoos, or soaps[9]. The use of saponin as a bio-pesticide was also shown to have potential in a successful demonstration carried out in Bolivia[10].

C. PRODUCTION

12. When and where did farmers first start growing quinoa?

Existing historical evidence indicates that quinoa´s domestication by the peoples of America may have occurred between 3,000 and 5,000 years BCE. There are archeological discoveries of quinoa in tombs of Tarapacá, Calama and Arica in Chile, and in different regions of Peru[11]. Quinoa was well developed and widely cultivated over the Andes region, until being replaced by other cereal crops more preferred by the Spanish after their arrival in the Andes region[12].

13. Where is quinoa grown today?

The greatest production takes place in the countries of Bolivia, Peru and Ecuador, extending from 5° north latitude to 43° south latitude. Its altitudinal distribution ranges from sea level to 4,000 meters above sea level (MASL), where the greatest genetic diversity is found in the Altiplano (high plain) region of Bolivia and Peru. The ability of different varieties of quinoa to be grown at different altitudes and climate zones are what gives quinoa great potential to improve food security.

The ability of different quinoa varieties to adapt to different zones has led to experimental trials in various potential quinoa producing countries in Africa, Asia, Europe, and North America. It has been successfully grown so far in countries such as the United States, Morocco, Kenya, and India, to name a few, with hopes of eventual large-scale commercial production.

14. How much quinoa is produced in the world?

Until 2008, Peru and Bolivia accounted for 92 percent of the quinoa produced in the world[13]. Recent FAO production numbers from 2011 had Peru producing about 41,000 metric tons (MT) and Bolivia producing 38,000 MT. While Peru and Bolivia remain the main producers of quinoa, production has also been occurring in the United States, Ecuador, and Canada, which make up the majority of the reported quinoa production outside of Peru and Bolivia.

15. How much land is used to grow quinoa?

The area of quinoa production has had a rapid increase over the past 30 years, from only 36,000 hectares in the Andes Region of South America in the early 1980s to 83,000 hectares in 2009 Most of quinoa production is done by small farmers for use at home to improve nutrition and food security. Canada and the United States are estimated to produce quinoa on the largest areas of land outside of the Andes region[15].

16. How many varieties of quinoa are there?

There are more than three thousand varieties or ecotypes of quinoa both cultivated and wild which can be grouped in five basic categories according its adaptation to agro-ecological conditions of the main production areas:

•Quinoa from valleys – two sub types exist: from dry valleys (like Junín, Peru) and from humid valleys growing between 2,300 and 3,500 meters above sea level (masl), with annual rainfalls of 700 to 1,500 mm and a minimum average temperature of 3°C.

•Quinoa from highlands – grow above 3,000 meters with rainfalls between 400-800 mm/year and a minimum average temperature of 0°C.

•Quinoa from salt flats – grow at an altitude of nearly 3,000 meters, with rainfall between 250-400 mm/year and an average temperature of -1°C.

•Quinoa from sea level – grow from sea level to 500 meters with rainfall of 800-1500 mm/year and a minimum average temperature of 5°C.

•Quinoa from subtropical zones – grow at an altitude of 2300-1500 meters, with rainfall from 1,000 to 2,000 mm/year and a minimum temperature average of 7° C.

Another type of classification considers its origin and intended use; for which varieties of quinoa currently grown can be divided into:

•Improved or commercial quinoa – those that have been selected or subject to genetic improvement processes in experimental stations.

•Native varieties of quinoa – which have been selected by farmers themselves or by native or indigenous communities; these in turn can be grouped into:

-white small grain quinoas.

-sweet quinoas, low in saponin.

-bitter quinoas, high in saponin.

17. Which type of quinoa is better for cultivation?

To select the best variety or ecotype for cultivation in a specific area, it is necessary to conduct validation tests or experiments, through official programs of agricultural research before commercial-scale plantings.

To this end, many potential varieties need to be tested, especially those that have shown good performance in other areas with similar agro-ecological conditions. Experimentation could take at least 3 years or 3 production cycles to achieve reliable results. The testing can also be useful to adjust the technology of production to local conditions.

18. How many kg of seeds per hectare should be planted?

In commercial planting, 8 to 12 kg/ha of seeds are used since most of the planting is made manually. A desirable population of quinoa plants to result from this quantity of seed would be between 100,000 and 160,000 plants/hectare. It is possible to reduce seeds to 1-2 kg/ha with seedbeds and transplanting.

19. How long does it take for quinoa to grow?

It usually takes 160-180 days from sowing for the quinoa to reach harvest maturity.

20. In which way is FAO able to support requests for help to start quinoa cultivation?

FAO, as an organization that provides technical assistance to governments, is able to support quinoa cultivation by:

•Making technical and other information related to quinoa cultivation available to the public.

•Facilitating dialogue and agreements between official entities who desire to start experimenting with quinoa and those official entities which may provide seeds.

•Formulating and executing, together with interested counterparts, technical cooperation projects designed to introduce and develop quinoa cultivation to fight against hunger.

21. How and where can seeds for farming be bought?

Mostly in producer countries. Here, the commercial production of seeds is destined to meet local demand. The international trade of quinoa seeds is practically inexistent or unknown.

The FAO recommends those interested in quinoa cultivation to carry out field studies, and to research different quinoa varieties and their adaptability prior to introducing the crop in non-native countries.

To obtain the seeds and perform experimental tests, the FAO suggests to establish experimental programmes in partnership with countries that have already been successful in the cultivation of quinoa, which could include seed exchange, parallel development of a crop programme, and seed production of best suited varieties.

Seeds for trials can be requested from a germ plasm bank and/or research centre. A list of these centres can be obtained at World Information and Early Warning System (WIEWS)[14].

The exchange of germ plasm must be carried out through the signing of a Standard Material Transfer Agreement (SMTA), in accordance with the rules on plant genetic resources established by the country providing the seeds. Mechanisms of the International Treaty on Plant Genetic Resources for Food and Agriculture (ITPGRFA) can be applied in a supplementary way.

Seed shipments must meet the phytosanitary requirements of the country of final destination, according to the procedures established in international standards for phytosanitary measures of the International Plant Protection Convention (IPPC).

22. Does the increase of quinoa production produce negative environmental effects?

As with any other crop, the sustainable production of quinoa in accordance with FAO´s approach for Sustainable Crop Production Intensification (SCPI) should be pursued.

Quinoa’s great adaptability to climate variability and its efficient use of water make it an excellent alternative crop in the face of climate change. The Bolivian National Institute of Agricultural and Forestry Innovation (INIAF) has ranked quinoa among the 21 seeds most resistant to climate change along with beans, corn, amaranth, onions and others.

D. TRADE/ COMMERCE

23. Which type of quinoa has been most successful on the world market?

The most exported type of quinoa is the group of so-called “quinua real”, grown in the highlands of southern Bolivia. It is characterized by a large size grain, with a diameter greater than 2.2 mm. Organic quinoa, regardless of its variety, is in great demand in differentiated markets.

Usually colourless quinoa (white or cream) are preferred in the market, especially for use in the food agro-industry. However, for the development of their gastronomic potential the demand for coloured quinoa is also increasing.

The FAO recommends that for future production, producers not only focus on the aesthetic appearance of quinoa types, but also on increasing the production of quinoa for its nutritional attributes.

24. Which country exports the most quinoa?

Bolivia is the main exporter of quinoa in the world, followed by Peru and Ecuador.

The main importers of Bolivian quinoa are presently the United States, France, Netherlands, Germany, Canada, Israel, Brazil and the UK. The FAO estimated in 2010 that Bolivia exported around 15,000 MT of quinoa, with Peru and Ecuador exporting only minimal amounts.

25. What is the price of 1 tonne of quinoa?

Prices vary depending on destination markets, quality, whether it is organic or not, among other factors. However, the Free on Board (FOB) value is between USD 3,000 to 3,500/tonne, with a tendency to increase.

1. http://www.un.org/ga/search/view_doc.asp?symbol=A/RES/66/221

2. Vega-Galvez, A.; Miranda, M.; Vergara, J.; Uribe, E.; Puente, L.; and Martinez, E.A.; 2010. Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), and ancient Andean grain: a review. J Sci Food Agric (2010).

3. FAO, 2000. Cultivos andinos subexplotados y su aporte a la alimentación. FAO, 2a ed., Santiago, Cile.

4. National Research Council, 1989. Lost Crops of The Incas. N.A.P., Washington D.C., USA, p. 161.

5. FAO, 2007. Guía de Campo de Cultivos Andinos. FAO e ANPE, p. 74. Disponibile a http://www.fao.org/docrep/010/ai185s/ai185s00.HTM

6. Schlick, G. and Bubenheim, D. 1993. ‘Quinoa: An Emerging “New” Crop with Potential for CELSS’, Technical Paper 3422. NASA, California, USA.

7. FAO, together with Chefs against hunger, will soon publish an International Cookbook on Quinoa. The Cookbook will be available at the FAO/IYQ website.

8. Ahamed, T., Singhal, R., Kulkarni, P., Pal, M. 1998. ‘A lesser-known grain, Chenopodium quinoa: review of the chemical composition of its edible parts’, in Food and Nutrition Bulletin, vol. 19, no. 1, The United Nations University.

9. Montoya, L., Martínez, L., Paralta, J., 2005. ‘Análisis de las variables estratégicas para la conformación de una cadena productiva de la quinua en Colombia’, in Journal Innovar, Edit. Unibiblos: vol. 25, p. 103-119.

10. U.S.-E.P.A., 2002. ‘Saponins of Chenopodium quinoa (097094)’, scheda in Regulating Pesticides. Disponibile a http://www.epa.gov/opp00001/chem_search/reg_actions/registration/fs_
PC-097094_30-Jan-02.pdf.

11. Mujica, A, Jacobsen, S. E., Izquierdo, J., Marathee, J.P. (a cura di), 2011. Quinoa (Chenopodiu quinoa Willd.); Ancestral cultivo andino, alimento del presente y futuro. FAO, Santiago, Cile.

12. Mujica, A., 1992. ‘Granos y leguminosas andinas’, in Hernandez, J., Bermejo, J., Leon, J. (a cura di), Cultivos marginados: otra perspectiva de 1492, FAO, Roma, pp. 129-146.

13. Suca Apaza, F., Suca Apaza, C.A., 2008. Competitividad de la Quinua Una Aplicación del Modelo de Michael Porter. EUMED, Lima, Perù.

14. The World Information and Early Warning System (WIEWS ) on Plant Genetic Resources for Food and Agriculture (PGRFA): http://www.fao.org/WIEWS

15. FAO. 2011. Save and grow. Roma, Italy. Page. VII. Available at http://www.fao.org/docrep/014/i2215e/i2215e.pdf

Altromercato and quinoa. Beyond fashion

If the fame of quinoa has grown so much that it’s now a favorite with great chefs, it’s thanks to Fairtrade which, over the years, has spread the word about just how important the grain is for many thousands of small farmers.

Altromercato has pioneered the importation of quinoa to Italy. The first packs arrived on the Botteghe Altromercato shops’ shelves 15 years ago, in 1998. Today Altromercato imports about 90 tons of organic quinoa real a year from Bolivia, either packaged and ready for sale or loose for the production of pasta, biscuits, breakfast cereals, bars and so on. A total of 18 products in the Altromercato catalogue contain quinoa.

Thanks to promotion and awareness campaigns, consumer interest for this so-called “pseudo-cereal” is growing all the time. Thus, over the years, Altromercato has been increasing imports. For its Bolivian partners, the trend signifies success, the certainty of a better future and respect for the continuity pact that underpins the principles of Fairtrade.

The sale of quinoa through Faitrade channels has enabled many farming communities to emerge from isolation and poverty. It has meant revaluating the millenary heritage of agricultural and cultural knowledge in the Andes and ensuring whole communities fair earnings to invest in services. Last but not least, it has allowed us to enrich our diet with an ingredient of high nutritional value.

Altromercato’s partner over these 15 years of mutual trust, ongoing relations, trade and great friendship has been Anapqui, an association of Bolivian farmers that works according to the international principles of fair trade.

Anapqui, the Bolivian national association of quinoa producers, was founded in 1983. Its roots are in the south of the country, on the Altipiano in the Salar region, an area of semi-desert strongly identified with the Aymara and Quechua peoples. In the last 20 years, the association has managed to involve about 5,000 small producers in its work. It consists of a federation of seven regional associations of quinoa producers which buys the pseudo-cereal from farmers and sells it to a number of organizations, some of which are associated with Fairtrade. The quinoa is cultivated on the Altiplano over an area of about 50,000 square km at an altitude of about 3,800 meters. For a series of economic and logistic reasons, producers are unable to handle the necessary formalities for commercialization and export by themselves. Anapqui’s main aim is to offer producers the chance to get their quinoa onto the market at the most favorable conditions.

Today Anapqui is a large organization with firm local roots and an agile structure. It enjoys an excellent rapport with its grassroots members, though its social impact goes well beyond them alone. Quinoa is a staple in the diet of the Aymara and Quechua peoples. For years the Anapqui organization has been promoting its cultivation as a means of defending their land and presence in places otherwise bound for depopulation.

Producers, all members of the single regional organizations, cultivate and deliver organic quinoa to their community warehouses, where it is stocked before being transported to the processing plant in Challapata. Anapqui supplies technical and commercial assistance to the members of its organization, guiding them along the path towards cultural and economic liberation. The association shines for its close attention to environmental issues through organic food production and the promotion of biodiversity. It takes part in the Subsidio Familiar government program, supplying quinoa to supplement the diet of pupils at Bolivian elementary schools at reduced prices. Finally, it helps coordinate the indigenous peoples of the Altipiano, promoting initiatives to defend their cultural traditions.

The Anapqui experience is of highly important cultural significance in Bolivia. The association is structured horizontally to encourage direct democracy. Besides organizing the production of quinoa and preserving the genetic inheritance of the plant’s many varieties, it promotes the cultural growth of its workers and the participation of women. Anapqui producers combine to form a presidium in defense of biodiversity in one of the most singular places on the planet. Without them, the Salar plateau would soon be prey to desertification.

THE ORGANIC QUINOA OF ANAPQUI

Quinoa is subdivided into four main groups according to area of geographic origin: valleys, between 2,000 and 4,000 m of altitude; highlands, at an altitude over 4,000 m; saltflats, with soils with a high pH, typical of the Atacama region between Peru and Bolivia; sea level, in the inland valleys of Bolivia. Two types of quinoa are cultivated: white, or sweet, and red. In the Salar region, where Anapqui operates, they grow quinoa real, which has larger grains. Anapqui’s quinoa is organically cultivated and Altromercato markets the real variety.

The Anapqui organization prides itself on the fact that its quinoa is either organic or grown on soil currently being converted to organics. It’s a goal that hasn’t been easy to reach. Most organic quinoa produced by Anapqui is exported and only 10 per cent is sold on the local market. The arrival of the Spanish conquistadores and, later, low interest towards traditional crops in the second half of the 20th century left quinoa with a negative connotation as “food for Indios”. Today the situation is changing with self-awareness and international interest for the “golden grain” dispelling prejudice — even though competition from classic cereals remains strong. In this context, the choice of the United Nations to declare 2013 the International Year of Quinoa is having a liberating effect on the cultivation and use of the precious, millenary grain of the Andes.

QUINOA, A QUESTION OF TASTE

Thanks to its many nutritional and organoleptic properties, quinoa is well known to a broader public today. It’s also naturally gluten-free and, given its high protein content, often tempts vegetarians and vegans too.

Its delicate flavor goes well with vegetables and in warm dishes such as soups and creams, or more summery fare such as salads. It’s not hard to cook but, like many so-called “minor cereals” or foods the latest generations have forgotten, it needs to be explained, promoted and “accompanied” at our tables.

Over the last few years we’ve been seeing a paradox in the kitchen, namely the objective lack, especially amongst youngsters, of even the most basic notions on the one hand and, on the other, of a greater willingness to embrace other culinary cultures, “crossovers” of the flavors of different countries, an eagerness to explore — a desire to return to tastes forgotten or never savored.

Altromercato’s IlCircolodelCibo project was born in a community, physical and virtual that brings together Botteghe Altromercato shops, great chefs and restaurants, food bloggers and, naturally enough, consumers precisely to meet this need. It’s a place to meet to swap advice, suggestions and information to promote the products marketed by Fairtrade for daily use, make them familiar and explain how to use them in the kitchen.

The invaluable work of the people Altromercato has defined fair chefs and fair food bloggers is precisely to help Botteghe Altromercato shops to familiarize consumers with food culture, the protection of biodiversity, the pleasure of knowing and travelling across taste and, no less important, of preserving and cooking primary ingredients, spices, cereals and Fairtrade products in order to promote their nutritional content and organoleptic properties. IlCircolodelCibo believes that knowledge amplifies sensory experience and makes it unique. To taste something nice while being acquainted with its soul and its history is a double pleasure: individual and social. In short, IlCircolodelCibo promotes values worth tasting.

Butterfly tao

Pietro Leemann
Joia, Milan, Italy

Serves 2

40 g quinoa

100 g carrots finely sliced lengthwise

100 g zucchini finely sliced lengthwise

100 g cauliflower cut into florets

40 g green celery

100 g avocado peeled

20 g chives

10 g thyme finely chopped

40 g peanuts

40 g linseed

20 g sunflower seeds

20 g ginger juiced

30 g lemon juice

40 g almond milk

40 g pale miso

60 g uncooked raspberry sauce

80 g seed oil

salt, pepper

Preparation and cooking time: 6 hours, plus soaking, germination and drying

A roll of germinated quinoa, delicately smoked cauliflower and ginger served with unleavened avocado bread with linseed.

Soak the quinoa for 3 hours. Allow to germinate for 2 days, rinsing it 4 times a day.

Soak the linseed and sunflower seeds for 12 hours, drain well and blitz in a blender with the celery. Roll the mixture out onto an oven plate and leave to dry at 40°C for 24 hours. The mixture will turn to flour.

Soak the peanuts in water for 12 hours, grain well and blitz in a blender.

Lightly salt the carrots and zucchini, drizzle with a little oil and leave to dry at 42°C for 4 hours.

Make a mayonnaise by mixing the miso, almond milk, 20 g of lemon juice and juiced ginger, and blending with the seed oil.

Smoke the caulifower by sealing it in an airtight pan with smoking non-resinous wood for 4 hours. Chop up finely.

Combine the cauliflower, peanuts, quinoa chives and thyme. Salt and mix well.

Roll up the zucchini and carrots and fill with the cauliflower mixture. Drizzle 10 g of lemon juice over the avocado and season with a pinch of salt and pepper. Prepare wafers 2 cm thick and 7 cm wide. Freeze, then coat in the linseed, sunflower seed and celery flour and dry at 42°C for 4 hours.

Lay the body of the butterfly (zucchini and carrot roll) on a plate and form wings with the miso mayonnaise and raspberry sauce. Serve the wafer separately.

Quinoa rocher

Enrico Crippa
Piazza Duomo, Alba (Cn), Italy

Serves 4

100 g puffed quinoa

250 g raspberry purée

4 g agar

133 g granulated sugar

120 g white chocolate

semi-whipped cream, powdered dehydrated raspberry

powdered matcha tea leaves

Cooking and preparation time: 4 hours

Purée the raspberries in a small saucepan with the agar and bring to the boil. When they start to bubble, turn off the heat and leave to cool. Place in the fridge and let the agar set for about 3 hours.

Remove from the fridge, mix with an immersion blender and, using a sac à poche, squeeze into round molds and return to the fridge.

Put the sugar into a large pan and cover with water. Warm over a low heat without stirring until it starts to brown. Stir with a wooden spoon until the sugar crystallizes completely. Pour the mixture into a baking tin and leave to cool. Transfer to a non-stick pan over a high heat until the outer sugar coating caramelizes.

Spread out in a baking tin and leave to cool once more.

Skewer the raspberry purée balls onto cocktail sticks, cover with the semi-whipped cream and return to the fridge.

Melt and fluff the white chocolate and dip the raspberry and cream balls in it to create a second coating.

Before the chocolate coating cools, dip the balls in the quinoa, then in the chocolate once more, shaking off any excess. Return to the fridge.

When the chocolate is cold, pull out the cocktail sticks and fill the holes with a little chocolate.

Dust the rochers half with the powdered raspberry and half with the powdered matcha tea leaves. Serve at a temperature of 4°C.

Quinoa mold

Antonello Colonna

Antonello Colonna, Labico (Rome)

Serves 6

500 g quinoa

300 g green lentils

200 g peas, 100 g zucchini, diced

1 small bunch parsley, dried breadcrumbs

extra virgin olive oil

sea salt

Cooking and preparation time: 2 hours

Boil the quinoa and the lentils separately in boiling salted water. Drain the quinoa and leave to cool. When the lentils are ready, push through a fine sieve to obtain a purée. In a frying pan, sauté the zucchini and, in a saucepan, cook the peas. Stir the peas and zucchini into the lentil purée. Add the parsley and stir well. Transfer the mixture to a small greased baking tin (a plumcake tin, for example), spoon it out in compact layers. Sprinkle with the breadcrumbs and bake in the oven at 180°C for 45 minutes.

Risotto of quinoa, winter vegetables, cream of Grana Padano and parsley foam

Mauro Colagreco

Mirazur, Menton, France

Serves 4

For the cream of Grana padano:

80 g Grana Padano

40 g cream

For the forest fruit mousse emulsion:

100 g moss mousse

50 g champignons de Paris

10 cl milk

For the risotto:

100 g red quinoa

10 cl legume broth

20 g Grana Padano

20 g butter

For the Jerualem artichoke chips :

100 g Jerusalem artichokes oil, for frying

For the foam:

100g parsley

100 g plain flour

5 g yeast, 3 eggs

60 g butter, 4 g salt

For the winter vegetable condiment:

30 g swede

20 g parsnips

20 g crosne

30 g yellow carrots

30 g orange carrots

30 g swedes

40 g black salsify

20 g vitelotte potatoes

20 g black horseradish

For the topping:

winter purslane sorrel

wild sorrel yarrow

20 g black truffle

Preparation and cooking time: 2 hours

Place two siphon gas cartridges (for the parsley foam) in the fridge overnight.

For the Grana Padano cream, bring the cream to boil, pour over the cheese and blend.

Leave the mousse and the mushroom infusion in the milk for 1 hour. Taste to check the consistency and leave for longer if necessary. Emulsify.

For the chips, wash the Jerusalem artichokes thoroughly, wrap in tin foil and bake in the oven at 210°C for 1 hour. Cut them lengthwise and reserve the flesh. Clean the skin well and dry until dehydrated. Fry at 180°C, dry and reserve.

For the parsley foam, bring 150g of water and the butter to boil. Blitz the parsley and the boiling liquid in a food processor to form a smooth green mixture. Beat the eggs, add the flour and yeast, and blend well until smooth. Transfer the mixture in a siphon and add the two gas cartridges.

Prepare the condiment with the winter vegetables. Peel, wash and cut all the roots from the vegetables. Braise separately, reserve and reheat in a pan with butter prior to serving. For the risotto, toast the quinoa in a pot with a little butter. Add some of the stock and proceed in the classic manner. When the rice is cooked, stir in the butter and the grated Grana Padano.

Spoon a little quinoa risotto into four dishes and arrange the winter vegetables on top, together with the Grana Padano cream, the forest fruit emulsion, the parsley foam the Jerusalem artichoke chips and a few flakes of black truffle. Decorate with the winter herbs.

Orange Cauliflower Salad with Fried Capers and Rocket

Alice Waters

Chez Panisse, Berkeley California

Serves 4

1½ cups cooked red quinoa

2 handfuls of rocket

2 tablespoons salt-cured capers

1 head orange cauliflower

2 cups olive oil a pinch of Marash or Aleppo pepper fresh-ground black salt, pepper

for the dressing:

1 medium shallot

1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar fresh-ground black salt, pepper

Preparation and cooking time: 1 hour

Soak salt-cured capers in a bowl of cold water for 15 minutes.

Remove the outer leaves from the head of an orange cauliflower.

Cut in half, remove the core, and separate into florets.

Place in a bowl and toss with 1 tablespoon olive oil and salt.

Spread on a baking sheet and roast in a hot oven (425°F) until soft and caramelized, about 15 minutes. Set aside to cool.

Make the dressing.

Mix together: a fine diced medium shallot, red wine vinegar, salt, fresh-ground black pepper.

Set aside for 10 minutes to allow the flavors to marry. Whisk in extra-virgin olive oil.

Taste for salt and acid and adjust as needed.

Drain the capers and squeeze dry.

Heat a heavy-bottomed pan over medium-high heat.

Pour in the remaining olive oil. When the oil is hot add the capers and fry until the buds have opened. Remove with a slotted spoon and drain on absorbent paper.

In a large bowl, mix together the cauliflower and the cooked red quinoa, the rocket, salt and a pinch of Marash or Aleppo pepper.

Pour in the vinaigrette and mix very carefully.

Arrange on a large plate and sprinkle the fried capers over the top.

Ceviche de Atún

José Andrés

The Bazaar by José Andrés
Los Angeles, California

Serves 4

For the quinoa:

half a cup quinoa

2 cups canola oil

For the ceviche:

1 tablespoon soy sauce

4 tablespoons fresh lime juice

2 teaspoons extra virgin olive oil

4 1/2 ounces fresh tuna, 2 tablespoons green onions

1 teaspoon red fresno pepper thinly sliced (or Serrano or Jalapeno)

1 tablespoon canola oil

2 teaspoons red onion

4 teaspoons fresh cilantro

For the garnish:

1/2 avocado, peeled seed removed thinly sliced

extra virgin olive oil

salt

Cooking and preparation time: 45 minutes

Bring 4 cups of water to boil over a high heat in a medium pot, add the quinoa and cook until well done, about 25 minutes. You want the quinoa to be very soft. Drain the quinoa through a fine mesh sieve and allow to rest for 10 minutes in the sieve to completely drain all the water. Occasionally stir the quinoa in the sieve to help release all the water. Spread the quinoa out in the pan, making sure to break up any clumps, and set in a warm area to allow it to completely dry.

Heat the canola oil to 325°F on a candy thermometer in a large pot. Working in small batches, spoon the dry, cooked quinoa in the hot oil and fry until golden, making sure to constantly stir the quinoa to avoid clumping. Using a metal strainer, remove the quinoa from the oil and allow to dry on a paper-towel lined tray. Season with salt and set aside.

In a mixing bowl, combine soy sauce, 3 tablespoons of the fresh lime juice and one teaspoon of the olive oil and whisk together. Dice the tuna, slice green onion and pepper, stir them in the mixing bowl and toss until well combined.

In a separate bowl, whisk together the canola oil, the remaining tablespoon of fresh lime juice and a pinch of salt. Dice finely the red onion, chop the cilantro and add the 1/2 cup of the fried quinoa; toss until well combined. Season to taste with salt. (Keep remaining fried quinoa in an airtight container and use as a garnish for other dishes.)

To serve, spoon the marinated tuna into a serving bowl. Sprinkle the seasoned quinoa mixture over the tuna. Slice avocado and lay it on top of the dish and season with sea salt and a drizzle of olive oil.

Andean cocktail

Estaban Tapia
Merino, Ecuador

Serves 6

12 Andean potatoes (or, as an alternative, normal potatoes)

120 g quinoa

30 g lupini beans,

20 g goat’s cheese,

50 g pork

10 g ratón chilli pepper

5 g white onion

10 g sambo seeds (or, as an alternative, peanuts)

2 g paico leaves (or, as an alternative, coriander), salt

Preparation and cooking time: about 1 hour

Cut the potatoes in half, gouge a cavity in each and cook in salted water. Set aside.

Cook the quinoa until it opens, drain and transfer to a large bowl.

In the meantime, peel the lupini beans. Cook the pork in the vegetable broth and shred finely. Toast the sambo seeds and crush in a mortar with the ratòn pepper, a small cup of water, paico leaves and onion. Salt to taste.

Spoon the quinoa, lupini beans, goat’s cheese, pork, 1 sambo seed and a little sambo sauce into the cavities in the potatoes and serve.

Andean salad

Otilia Kusmin, Convivium Punto Slow Food Buenos Aires, Argentina

Serves 4

1 cup quinoa

2 ripe tomatoes

1 cucumber

1/2 cup gherkins

1/2 cup of chopped chives

1/2 cup raisins

2 tablespoons green olives

1/2 cup almonds corn oil

2 red chilli peppers

lime juice

coriander, finely chopped

mint, finely chopped

salt

Preparation and cooking time: about 30 minutes

Rinse the quinoa in plenty of water and cook on a slow heat for about 20 minutes. Drain, transfer to a large bowl and leave to cool.

Dice the tomatoes, peel and dice the cucumber and gherkins. Finely chop the onions, raisins and green olives. Add the vegetables and mix well.

Peel and toast the almonds and add to the mixture. Finish off with the corn oil, peppers, lime juice, coriander and mint. Salt to taste

Pebre de dawe with merken

Clara Bulnes Painequeo Lumaco, Chile

white quinoa (dawe)

onion

Mapuche coriander (with tiny, aromatic seeds)

merken (smoked red chilli pepper) salt, extra virgin olive oil, lemon

Preparation and cooking time: 30 minutes

Cook dawe until slightly crisp, chop the shallot and onions, finely chop the coriander.

Mix the merken and the dawe, adding a pinch of salt, oil, lemon and half a glass of water.

If desired, increase the quantity of the merken for greater fieriness.

Quinoa with milk and guaviyù

Laura Rosano, Terra Madre cook and leader of the Canario Convivium Uruguay

Serves 6

300 g quinoa

1200 g guaviyú deseeded (or, as an alternative fox grape)

1 litre milk

550 g sugar

100 g toasted almonds

guaviyú suce

Preparation and cooking time: about 1 hour

In a small saucepan, heat the milk with half of guaviyù and quinoa. When it starts to simmer, add the sugar and cook on low heat for about 30 minutes.

Make the salsa by puréeing the deseeded guaviyù in a saucepan with the remaining sugar. Cook on low heat and when it starts to bubble, remove from the heat and leave to cool.

Serve the quinoa with the guaviyù in glasses, garnishing with any remaining fruit, 1 tablespoon of purée and a sprinkling of chopped almonds. The guaviyù sauce may be kept in the fridge for 10 days, or in the freezer for 6 months.

Quinoa and artichoke roast with masala sauce

Beatrice Di Tullio, Fair Food Blogger IlCircolodelCibo Altromercato betullaalba.blogspot.it

Serves 4

200 g quinoa real

200 g strained Greek yogurt

160 g (organic) carrots, 120 g minced beef (optional)

100 g Asiago cheese

80 g Parmesan grated

40 ml vegetable stock

4 artichokes

4 fresh eggs

1 lemon

1 tablespoon honey

1 bunch parsley extra virgin olive oil masala (for vegetables)

sea salt

Preparation and cooking time: 1 hour

Rinse the quinoa thoroughly in cold water and cook in boiling salted water for about 12 minutes. Drain well and mix in a food processor to a thick, sticky paste.

Prepare the artichokes by breaking off the tough outer leaves and gouging out any choke. Cut each into 4 pieces and dip into water acidulated with the lemon juice. Peel the carrot.

Steam the artichokes for about 20 minutes (if you don’t have a steamer, blanche in boiling water until the flesh is tender). Once cooked, transfer to a food processor with about ten parsley leaves and chop. Dice the carrot and Asiago cheese.

In a non-stick frying pan cook the minced beef with a drop or two of oil and a few tablespoons of stock.

In a large bowl amalgamate the quinoa, chopped artichoke, diced carrot and cheese. Divide the mixture into two and add the cooked meat to one of the halves. Season both halves to taste.

Preheat the oven to 180°C.

Roll out about 50 cm of aluminium foil and place the meat and vegetable mixture at the center. Wrap the foil round the mixture to form a cylinder, seal up the sides and twist the ends. Repeat the operation with the vegetable mixture. Place the two parcels in an oven dish and roast in the preheated oven for about 1 hour.

Meanwhile, make a sauce by pouring the strained yogurt into a small bowl. Add the lemon juice and stir well. Add a pinch of masala and season to taste. Stir well.

When the two roasts are cooked, leave to rest for at least 30 minutes. Open the foil carefully and cut the roasts into 2 cm slices.

Before serving, brown the slices in a non-stick frying pan and serve with the yogurt sauce.

Quinoa, cocoa and cinnamon rustic cookies

Simona Milani, Fair Food Blogger IlCircolodelCibo Altromercato

www.pensieriepasticci.com

Serves 4

120 g wholemeal flour

100 g plain flour

100 g semi-skimmed milk

100 g quinoa real

80 ml corn oil

80 g brown sugar

40 g cocoa powder

40 g sultanas

1 tablespoon of cinnamon powdered

Preparation and cooking time: 45 minutes

Boil the quinoa in unsalted water for 12-15 minutes until soft with its small white rings showing. Drain well and leave to cool.

In a bowl, mix the two flours with the cinnamon, cocoa and brown sugar.

Add the quinoa, milk and oil, and blend well.

Finally, add the sultanas, stirring all the time to obtain a thick, rather compact mixture. If too soft, add a little more flour.

Line two baking tins with parchment paper and using two tablespoons, shape the mixture into small balls, arranging them with plenty of space between each. Bake in a preheated ventilated oven at 180°C for about 20 minutes. Remove from the oven and leave to cool on a rack.

Spaghetti ring cake with quinoa

Simona Leoni, Fair Food Blogger IlCircolodelCibo Altromercato atuttacucina.blogspot.it

Serves 4

320 g quinoa spaghetti

280 g extra-fine 00 flour

280 ml fresh milk

240 g mozzarella diced, 120 g peas

80 g slice of boiled ham

40 g Parmesan grated

1 knob butter

2 eggs

nutmeg

extra virgin olive oil

black pepper

unrefined salt

Preparation and cooking time: 1 hour

Melt the butter and whisk in the flour. Gradually pour in the milk to dilute and season to taste. Flavor with a generous grating of nutmeg and bring to boil.

Turn off the heat and stir in half the Parmesan. Mix well and leave the resulting béchamel to cool.

Sauté the onion and the peas in 2 tablespoons of oil for 10 minutes. Season to taste, allow to cool and stir in 1/3 of the béchamel sauce.

Beat the eggs with a pinch of pepper and salt and stir in the remaining béchamel sauce and half the mozzarella. Cook the spaghetti al dente in a generous amount of boiling salted water, about 4 minutes. Drain, refresh in cold running water and stir in the egg mixture.

In a ring-shaped cake tin, transfer half the pasta and cover with the ham, the remaining mozzarella, the peas and the Parmigiano set aside. Finish off with the remaining spaghetti and press down well with the back of a spoon. Bake in a preheated oven at 200°C for 20 minutes, turning the tin round after 10. Remove from the oven and leave to cool for 3 minutes. Turn out the pasta ring cake onto a dish and serve.

Frittata of bladder campion, quinoa and mallow

Beatrice Di Tullio, Fair Food Blogger IlCircolodelCibo betullaalba.blogspot.it

Serves 4

100 g bladder campion*

60 g cheese, grated

60 g quinoa real

4 eggs

dried mallow flower petals

extra virgin olive oil

red wine vinegar

black pepper

salt

Preparation and cooking time: 20 minutes

Wash the bladder campion leaves and blanche in salted water for about 3 minutes. Strain and set aside to cool. Chop finely.

Rinse the quinoa grains thoroughly in cold water and cook in lightly salted boiling water until the grains open, about 12 minutes. Drain well.

In a bowl, beat the eggs and season with salt and pepper. Stir in the cheese, bladder campion and quinoa. In a non-stick frying pan, heat the oil and when it begins to sizzle, spoon in the mixture. Fry for about 5 minutes, then flip and fry on the other side.

Serve warm or cold garnished with mallow flower petals and a splash of red wine vinegar.

*Bladder campion is a wild herb common all over Italy, where it grows at an altitude of 0-1300 meters in meadows and woodland and on roadsides. A hardy, robust plant, it is also very easy to grow. In Piedmont alone it has 14 different names: s'ciupèt, s'ciupàt, ciuchin, sunajèt, urije ‘d levr, urigia ‘d levra, varsola, erba s'ciupetta, cujèt, sgruzet, scherza and eiclupèt.

Quinoa flan

Laura Nacci, Fair Food Blogger IlCircolodelCibo Altromercato www.colazionepertutti.com

Serves 4

200 extra-fine 00 flour

200 ml fresh milk

100 g quinoa

150 g brown sugar

60 g butter melted

2 eggs

1 vanilla pod

salt

Preparation and cooking time: 45 minutes

Rinse the quinoa in cold water and transfer to a saucepan. Add the milk, 100 g of brown sugar and the vanilla seeds (split open the pod lengthwise and scrape out). Allow to simmer for 15-20 minutes and leave the resulting cream to cool thoroughly.

Meanwhile, prepare the shortcrust pastry. Mix the flour, 50 g of brown sugar, the melted butter, the egg and a pinch of salt. Leave the dough to rest in the fridge for 15 minutes, then roll out to a thickness of 5 mm.

Stir an egg into the cream mixture and whisk to a smooth custard.

Line each cup of a muffin tin with the shortcrust pastry dough, prick with a fork an fill to the brim with the custard mixture. Bake in a preheated oven at 170°C for 20 minutes.

Chocolate lasagnette with quinoa, raisins and Monte Veronese cheese

Davide Piva, Chef IlCircolodelCibo Altromercato Ristorante Le Muse Locara di San Bonifacio (Verona)

Serves 4

200 g durum wheat flour

100 g quinoa real

80 g Monte Veronese cheese

60 cl vegetable stock

40 g Mascao 70% chocolate

40 g toasted almonds

4 organic eggs olive oil

white pepper

salt

Preparation and cooking time: 1 hour 30 minutes

Bring the vegetable stock to boil, add the quinoa and cook until all the liquid has been absorbed. Set aside to cool.

In the meantime, make the fresh pasta. Mix the eggs, flour and chocolate, previously melted in a baine-marie. Whisk to a smooth, even dough. Wrap in cling film and leave to rest for at least 30 minutes in the fridge. Roll out the pasta dough and cut into 5 cm squares. Cook in a generous amount of boiling salted water, drain and set aside to dry and cool.

Soften the raisins in warm water and chop roughly, together with the almonds. Amalgamate with the quinoa. Add the finely diced Monte Veronese cheese, the remaining egg and a drizzle of oil. After blending well, season with a generous twist and salt to taste. Spoon the quinoa mixture into 4 greased ramekins, alternating it with layers of pasta, starting and finishing with the latter. Brush the top layer of pasta with oil and bake in a preheated oven at 180°C until golden, about 12 minutes. Turn out and serve.

Lemon-scented quinoa and broccoli patties

Simona Milani, Fair Food Blogger IlCircolodelCibo Altromercato www.pensieriepasticci.com

Serves 4

320 g broccoli florets

160 g quinoa

40 g Parmesan grated

2 tablespoons dried breadcrumbs

1 organic egg

1 organic lemon

black pepper

fine unrefined salt

Preparation and cooking time: 45 minutes

Clean the broccoli florets thoroughly and boil for about 10 minutes in water. Drain well all the cooking water and leave to cool.

Rinse the quinoa in running water, then boil it for about 10 minutes in 350 g of lightly salted water, drain and leave to cool.

In a large bowl, beat the egg with the Parmesan, salt and pepper. Add the broccoli florets, quinoa, breadcrumbs and grated lemon zest, and season with salt and pepper to taste.

Mix with the hands and shape into round, even patties. Roll in the breadcrumbs to coat.

Arrange in an oven dish lined with parchment paper and bake in a preheated oven at 180°C for about 15 minutes, using the ventilator function to crisp the surfaces. Serve piping hot.

Quinoa spaghetti with coffee

Daniele Sangiorgi, Chef IlCircolodelCibo Altromercato Ristorante Le Bistrot, Dozza (Bologna)

Serves 4

260 g quinoa spaghetti

40 g bacon cut into thin strips

20 shrimps

4 sprigs marjoram

2 tablespoons organic coffee beans

2 cartons low-fat plain yogurt

juice of 1 orange

1 egg yolk

coffee powder (Mexican Uciri)

extra virgin olive oil

olio

black pepper

salt

Preparation and cooking time: 1 hour 45 minutes

Put the yogurt, egg yolk and orange juice in a bowl, then heat in a bain-marie, whipping vigorously to a cream. Add ½ teaspoon of ground coffee and mix.

Shell the shrimps and marinate for 1 hour with 1 glass of extra virgin olive oil, the bacon and the remaining coffee beans.

Strain the shrimps and bacon and brown in a frying pan.

Cook the spaghetti in boiling salted water, drain and toss in the yogurt cream.

Turn the spaghetti into a bowl and garnish with the shrimps and bacon and arrange the marjoram leaves at the center.

Dust the coffee powder round the rim of the bowl.

Timballo of Bolivian quinoa real alla carbonara

Davide Piva, Chef IlCircolodelCibo Altromercato Ristorante Le Muse Locara di San Bonifacio (Verona)

Serves 4

500 cl vegetable stock

120 g quinoa real

50 g pecorino romano grated

4 slices bacon

4 organic egg yolks

1 whole egg

black peppercorns

Preparation and cooking time: about 1 hour

Cook the quinoa in the vegetable stock until all the liquid has been absorbed. The quantity of stock should be enough to cook the quinoa well through, so add more or drain off, as necessary.

Poach the egg yolks in boiling water for ½ minutes. Remove carefully and sprinkle with a generous twist of black pepper and the cheese.

Add the whole egg to the quinoa. Half-fill a number of small baking molds with the quinoa. Press a cavity in the surfaces and delicately fill each with an egg yolk, taking care not to let the liquid seep out of the centre. Cover with the remaining quinoa.

Bake in the oven at 200°C for about 10 minutes. In the meantime, brown the bacon in a non-stock frying pan until crisp and leave it to dry on a sheet of kitchen paper. Turn out the timbales and arrange on plates. Decorate with the bacon and finish off with another twist of fresh black pepper to taste.

Quinoa buns with candied fruit

Simona Leoni, Fair Food Blogger IlCircolodelCibo Altromercato atuttacucina.blogspot.it

Serves 4

320 g brown sugar

280 g extra fine 00 flour, 160 ml milk

100 g mixed candied fruit, cubed

80 g organic quinoa

60 g raisins

40 g cocoa powder

1 egg, 1 sachet cake

yeast

icing sugar

Preparation and cooking time: 45 minutes

Cook the quinoa in 240 ml of boiling water for 10 minutes until it absorbs all the liquid. Turn off the heat and leave to cool.

Beat the egg with the brown sugar to a thick, frothy cream and dilute with milk. Mix the sifted flour with the yeast and cocoa powder, the candied fruits, the raisins and, finally, the quinoa. Amalgamate well and spoon the mixture into 16 rose-shaped silicone ramekins until three-quarters full.

Bake the buns in a preheated oven at 180°C for 25 minutes. Remove from the oven and leave to cool in the ramekins. Turn out the buns, sprinkle with icing sugar and serve.

Apple and quinoa cake

Silvia Bellano, Fair Food Blogger IlCircolodelCibo Altromercato pasticcipatapata.blogspot.it

Serves 4

2 cups of boiled quinoa

12 shortcrust biscuits 2 tablespoons fruit preserve, 2 golden delicious apples

2 cups apple juice

2 handfuls hazelnuts

2 handfuls raisin

1 cup rolled oats

½ teaspoon agar

star anise

Preparation and cooking time: 1 hour

Crush the biscuits and hazelnuts to a meal. Pour about 2 cups of apple juice into a saucepan and bring it almost to a boil. Dissolve the agar into the juice and remove from the heat. Stir well, then add the star anise, raisins and rolled oats to infuse for about 10 minutes. Strain thoroughly.

Peel the apple, cut it into thickish slices, and sprinkle the lemon juice over it. Mix the quinoa with the crushed biscuits and hazelnuts. Add the raisins and rolled oats, then gradually strain in the apple juice to obtain a soft, smooth mixture.

Line a cake tin with baking paper, spoon in the mixture and level off the surface. Arrange the apple slices in a fan on the top and spoon over a few tablespoons of fruit preserve or, if you prefer, honey.

Bake in a preheated oven at 180°C. Serve warm.

Chicken and quinoa salad

Serves 4

400 g quinoa

1 chicken breast

100 g feta crumbled

200 g spinach

3 spring onions

1 pepper

1 chilli pepper

1 bunch coriander mint leaves

yogurt (optional)

extra virgin olive oil

paprika, allspice

salt

Preparation and cooking time: 1 hour

In a saucepan, bring to boil enough water to cover the quinoa. Add the boiling water and cook for about 10 minutes.

Finely chop the chilli pepper, some of the coriander, the spinach, spring onions and mint.

Cut the pepper into strips and grill.

Cut the chicken breast into thin slices, season with salt, paprika and allspice.

Heat a splash of oil in a frying pan, and cook the chicken over a medium heat.

Mix the quinoa with the chopped herbs and vegetables, and garnish with the feta, the grilled pepper, chicken slices and, if desired, a little yogurt.

Quinoa and grilled vegetables

Barbara Torresan

Serves 4

1 cup organic quinoa

peppers

eggplants

zucchini

onions

tomatoes

mint leaves (optional)

coriander (optional)

vegetable stock (optional)

extra virgin olive oil

salt

pepper

Preparation and cooking time: 1 hour

Grill your favorite vegetables: peppers, eggplants, zucchini, onions ... Cut into tiny pieces and transfer to a bowl. Dress with extra virgin olive oil and season with salt, pepper and, if desired, finely chopped mint and coriander. Set aside to let the flavors combine. Rinse the quinoa in plenty of cold water to eliminate any traces of saponin.

Cook the quinoa in two tazze of vegetable stock (or water) and a pinch of salt until all the liquid has been absorbed and the grains are transparent, about 20 minutes. Leave to cool and add to the vegetables. Let the flavors combine and serve with sliced tomatoes. Quinoa increases considerably in volume when cooked (calculate no more than 70 g per person).

One tip, that also applies to many cereals, is to cook a large quantity of quinoa and subsequently try it out in a number of hot and cold preparations.

Quinoa and spinach soup

Serves 4

1 cup quinoa

2 cups water

1 white onion

5 bunches of spinach roughly chopped

1/2 teaspoon cumin seeds

soy sauce

2 tablespoons extra virgin olive oil

Cooking and preparation time: 45 minutes

In a pan soften the onion in the oil and water for 5 minutes, adding the cumin seeds halfway through. Rinse the quinoa and brown lightly. Add water, bring to boil and cook for 30 minutes. Add the salt and spinach and cook for another 3 minutes. Flavor with soy sauce.

Quinoa and cannellini patties

Serves 6

100 g quinoa

1 small red onion

1 zucchini

1 sprig thyme

100 g cannellini

beans

plain flour (optional)

30 g Parmesan

grated

extra virgin olive oil

oregano

salt, pepper

Preparation and cooking time: 2 hours

Soak the cannellini beans overnight. Cooking boiling salted water for at least 1 hour and drain.

Wash the quinoa and cook in about 200 ml of water until the liquid has been completely absorbed. Remove from the heat, cover and leave to cool for 15 minutes.

In the meantime, finely chop the onion and vegetables and soften in a frying pan with a little oil, 1 tablespoon of water and the thyme. When they are cooked, discard the thyme.

Roughly crush the cannellini beans, add the quinoa, vegetables, cheese, and a pinch of oregano and amalgamate well. If the mixture is too damp, fold in 1 tablespoon of flour. Shape the mixture into small patties, arrange in an oven dish lined with greaseproof paper and bake in a preheated oven at 180°C for about 20 minutes until golden.

Quinoa and millet patties

Serves 4

1/2 cup quinoa

1/2 cup millet

1 zucchini

1 carrot

1 clove garlic

1 egg

50 g Parmigiano-Reggiano

grated

dried breadcrumbs

sesame seeds

extra virgin olive oil

salt, pepper

Preparation and cooking time: 1 hour and 15 minutes

Cook the quinoa and millet in 2 cups of water until all the liquid is absorbed, about 10 minutes.

Finely dice the carrot and zucchini.

In a non-stick frying pan, toast the sesame seeds in the olive oil. Add the broccoli and the carrot with the garlic clove and pinch of salt. Once cooked, add the pepper and blend to an even, creamy purée.

Amalgamate the purée with the quinoa and millet, add the cheese and egg, and shape the mixture into small balls. Coat in the flour and breadcrumbs. Arrange the balls in an oven dish lined with parchment paper and bake in a preheated oven at 180°C. After 10 minutes, turn the balls to brown on the other side. Bake for another 10 minutes. Remove from the oven and serve.

Quinoa with pumpkin and carrots

Serves 4

1 cup quinoa

2 cups water

100 g pumpkin roughly chopped

1 carrot sliced diagonally

1 onion finely sliced

rosemary finely chopped

sage finely chopped

1 tablespoon extra virgin olive oil

1 tablespoon soy sauce

Preparation and cooking time: 40 minutes

Rinse the quinoa and toast lightly in a pan. When it begins to release its scent, pour in the hot water, bring to the boil and cook for 15 minutes until all the liquid has been absorbed.

In the meantime, heat the oil with a little water, add the onion and the herbs, and cook for a few minutes.

Add the carrot and sauté for a few minutes. Add the pumpkin and lower the heat. Add a drop of water and cook until the vegetables are soft but crisp.

Add more water if necessary.

When the quinoa is ready, sauté for a few minutes with the vegetables and add a splash of soy sauce.

Serve piping hot.

Vegetarian chilli with black beans

Serves 4

3 small cups quinoa

3 small cups dried black beans

1 onion chopped

1 carrot chopped

1 stick celery chopped

2 ripe tomatoes, diced

1 clove garlic

2 chilli peppers chopped

2 tablespoons extra virgin olive oil, salt

Preparation and cooking time: 40 minute plus soaking of beans

Soak the beans in warm water for at least 12 hours.

Drain, rinse and cook the beans for 10 minutes in boiling water. Strain and repeat the operation, this time adding a clove of garlic and salt.

In a separate pan, gently fry the onion, carrot and celery in the oil until golden brown. Add the quinoa, previously rinsed under running water. Mix well and stir in the tomatoes, chilli peppers and beans. Season with salt and cover with twice the volume in water. Cook for at least 20 minutes, adding more water if necessary. When the quinoa is tender, season to taste, stir into the beans and serve.

Falafel of chickpeas and quinoa

Serves 4

80 g quinoa

1 cup chickpeas

2 tbsps chickpea flour

2 tbsps tahina

1 small carrot finely chopped

1 small leek finely chopped

1 pinch curcuma

chives

parsley

extra virgin olive oil

sea salt

juice of half a lemon

salt, pepper

Preparation and cooking time: 30 minutes plus soaking of chickpeas

Soak the chickpeas in warm water for at least 12 hours. Boil in salted water for about 1 hour.

Cover the quinoa with slightly salted water and cook until all the liquid has been absorbed.

Lightly sauté the carrot and leek in 1 tbsp of oil and 1 tablespoon of water.

Add the chickpeas and spices and season to taste.

When the mixture is well cooked through, blend to a smooth texture. Shape into small balls and coat with the chickpea flour.

Fry the balls in a couple of tablespoons of oil until golden.

Serve hot with a salsa made by mixing the tahina, lemon juice, oil and salt.

Peppers stuffed with quinoa and beef

Serves 4

180 g quinoa

1 red onion

100 minced beef paprika

2 ripe tomatoes, diced

mint, finely chopped

parsley, finely chopped

2 peppers

extra virgin olive oil

salt

Preparation and cooking time: 1 hour 30 minutes

Put the quinoa in a saucepan with 500 ml of water. Boil, cover and cook for 15 minutes on a low heat. Sweat the onion with a little oil, add the meat, a pinch of paprika and a smidgeon of salt.

Mix the quinoa and cooked meat, add the tomato and 2 tablespoons of mint and parsley.

Remove the caps from the peppers, fill with the quinoa and replace the caps. Drizzle with oil and bake in a preheated oven at 180°C for 45 minutes.

Serve the peppers warm with a crisp green salad.

Cream of quinoa and pumpkin

Serves 4

2 cups quinoa, rinsed

600 g pumpkin flesh diced

1 shallot finely sliced

1 small onion finely sliced

5-6 large amaretti biscuits crumbled

1 liter rice milk

extra virgin olive oil

salt

Preparation and cooking time: 1 hour 30 minutes

In a pan, soften the onion in a little oil. Pour in the quinoa, brown slightly and cover with 4 cups of water. Bring to boil and cook for 30 minutes.

Gently fry the shallot in the oil. Add the pumpkin and allow the flavors to combine, stirring with a wooden spoon. Add half the amaretti biscuits, salt and cover with the milk. Bring to boil, lower the heat and cook for about 20 minutes until the pumpkin is soft. Blend the pumpkin and quinoa to a cream and return to the heat for 5 minutes. If the consistency is too thick, dilute with more milk. Sprinkle the remaining amaretti biscuits on top and serve hot.

Peppers stuffed with quinoa

Serves 6

100 ml quinoa

8 round peppers

1 beefsteak tomato, peeled and diced

100 g red lentils

1 clove garlic, finely chopped

2 basil leaves, roughly torn

2 sage leaves

200 ml water

extra virgin olive oil

sea salt

Preparation and cooking time: 1 hour

Cook the quinoa in a small amount of oil diluted with water and flavoured with the garlic and sage leaves. Add the red lentils and simmer.

Add the tomato and basil, cook for a few minutes and add 200 ml of water. Season with sea salt to taste, cover with the lid and cook over a low heat for 15 minutes. Turn off the heat and leave covered until the cooking water has been absorbed.

In the meantime, wash the peppers, cut off the tops with a sharp knife and set aside. Remove the seeds and place 6 peppers in an oven dish. Cut the remaining peppers into small lozenge shapes. Warm a drop of oil in a non-stick frying pan and sauté the peppers. Salt to taste and set aside.

When the quinoa is ready, add the sautéed peppers. Stuff the peppers in the baking tin with the mixture and press down well. Replace the tops. Bake in a preheated oven at 180°C for 15-20 minutes. Drizzle with oil and serve warm.

Farinata of quinoa with spinach

Serves 4-6

1 cup quinoa flour

1 cup chickpea flour

500 g spinach roughly torn

1 leek, cut into find rounds

1 sprig rosemary finely chopped

extra virgin olive oil

salt, pepper

Preparation and cooking time: 1 hour, plus resting time

Dilute the quinoa and chickpea flour in four cups of water. Add the rosemary and leave to rest overnight. Gently cook the leek in a little oil and water. When it starts to wilt, add the spinach and season with salt and pepper. Add the vegetables and the rosemary to the flour. Further season with salt and pepper to taste. Line a baking tin with greaseproof paper, grease with oil and spoon in the mixture to a thickness of 1 cm. Bake at 200°C for 30 minutes.

Leave to cool a little and serve

Quinoa with Swiss chard and fennel

Serves 4

1 cup quinoa pre-cooked

1 leek, sliced into fine rounds

1 tuft Swiss chard coarsely chopped

1 fennel, coarsely chopped

1 sprig rosemary

extra virgin olive oil

salt

Preparation and cooking time: 1 hour

Rinse the quinoa and transfer to a pan with 2 cups of water. Bring to the boil, cook for 30 minutes and drain.

Heat the leek in a little oil and water. When it starts to wilt, add first the fennel, then the Swiss chard. Salt to taste and cook, maintaining all the vegetables crisp.

Add the quinoa and rosemary and stir well. Allow the flavors to combine for a few minutes and serve.

Quinoa, amaranth and radicchio with creamed leeks

Serves 4

2 cups quinoa

1 cup amaranth

1 tuft radicchio

1 clove garlic

4 leeks

extra virgin olive oil

salt

Preparation and cooking time: 50 minutes

Shred the radicchio, rinse and gently fry in a pan with a little extra virgin olive oil and the whole garlic clove. Salt to taste, cover and cook until wilted.

Slice the white part of the leeks and gently fry in oil in a separate pan until glossy and soft. Leave to cool, then blend in a food processor.

In a small saucepan, bring to boil 5 cups of water, salt to taste and add the amaranth. After 10 minutes, add the quinoa. Cook for another 20 minutes until the quinoa opens.

Finely chop the radicchio and sauté in a pan with the quinoa and amaranth. On separate plates, spoon the radicchio, quinoa and amaranth over a base of creamed leeks and serve.

Quinoa cake with apples and pears

Serves 6

1 cup boiled quinoa

1 cup quinoa flour

1 tablespoon cream of tartar

3 apples sliced

1 pear sliced

20 hazelnuts shelled toasted and crushed

4 tablespoons maple syrup

10 tablespoons rice milk

half a lemon

4 tablespoons corn oil

salt

Preparation and cooking time: 1 hour 30 minutes

Sift the flour into a container and add the yeast, salt and grated lemon zest. Mix the oil, maple syrup, rice milk and stir the flour into the mixture.

Beat well with a wooden spoon until the mixture is quite thick (if too thick, add more milk). Incorporate the hazelnuts, apples and pear, mixing well to amalgamate.

Spoon onto greaseproof paper in a baking tin and bake for 1 hour at 180°C.

Cereal quinoa soup

Serves 6

2 cups quinoa

1/2 cup kamut

1/2 cup buckwheat

1 cup pearl barley

1 cup amaranth

1/2 cup spelt

salt

pepper

extra virgin olive oil

Preparation and cooking time: 1 hour 30 minutes

Fill a large pan with about 4 liters of water. The quantity should be 3 times the volume of the cereals. Bring to boil and salt to taste.

Rinse the kamut, which has a cooking time of 50 minutes, under the tap and add to the pan.

Cover and stir occasionally. After 10 minutes add the pearl barley, previously rinsed, and wait for 10 minutes. Add the amaranth.

Wait 10 minutes, add the quinoa and the buckwheat, previously rinsed. Wait 5 minutes and add the barley. Then add the spelt, which has the shortest cooking time. Cook over a medium heat for 15 minutes, turn off the heat and serve the soup piping hot with a twist of pepper and a dribble of extra virgin olive oil.

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Via Garibaldi, 19 - 12011

Borgo San Dalmazzo (CN)

borgo@coopcolibri.it

www.coopcolibri.it

(0171)266532

Via Garibaldi, 8 - 12045 - Fossano (CN)

fossano@coopcolibri.it

www.coopcolibri.it

(0172)693180

Via A. Volta, 10 - 12037 - Saluzzo (CN)

saluzzo@coopcolibri.it

www.coopcolibri.it

(0175)46319

Quetzal s.c.a.r.l.

C.so Italia, 9d - 12051 - Alba (CN)

info@coopquetzal.it

www.coopquetzal.it

(0173)290977

Raggio Verde coop. soc. onlus

Via Rosmini, 10 - 28021 - Borgomanero (NO)

botteghe@raggioverde.it

www.raggioverde.it

(0322)82974

Via Biglieri, 2/g - 28100 - Novara

novara@raggioverde.it

(0321)463955

Via Gramsci, 18/a - 28043 - Bellinzago Novarese (NO)

bellinzago@raggioverde.it

(0321)1985094

I.so.la coop.

Via F.lli Vasco, 6 - 10124 - Turin

equamente@cooperativaisola.org

www. cooperativaisola.org

(011)8179041

Via Morandi, 3 - 10093 - Collegno (TO)

equamente@cooperativaisola.org

www. cooperativaisola.org

(011)8179041

Il Ponte coop.

Via Pacchiotti, 35 - 10094 - Giaveno (TO)

giaveno@coopilponte.org

www. coopilponte.org

(011)9364611

P.zza Conte Rosso, 1 - 10051 - Avigliana (TO)

avigliana@coopilponte.org

www. coopilponte.org

(011)9311288

Via Santa Croce, 1 - 10098 - Rivoli (TO)

rivoli@coopilponte.org

www. coopilponte.org

(011)9311288

Mondo Nuovo s.c.s

Via Roma, 13 - 10028 - Trofarello (TO)

trofarello@mondo-nuovo.it

www. mondo-nuovo.it

(011)6490342

Via Vittorio Emanuele, 113 - 10023 - Chieri (TO)

chieri@mondo-nuovo.it

www.mondo-nuovo.it

(011)9413101

Via Amaretti, 1/c - 10046 - Poirino (TO)

poirino@mondo-nuovo.it

www.mondo-nuovo.it

(011)9452781

Via San Donato, 43 - 10144 - Turin

sandonato@mondo-nuovo.it

www.mondo-nuovo.it

(011)484605

via San Marino, 63/65 - 10137 - Turin

sanmarino@mondo-nuovo.it

www.mondo-nuovo.it

(011)3249540

via XX Settembre, 67 - 10127 - Turin

xxsettembre@mondo-nuovo.it

www.mondo-nuovo.it

(011)4546910

Via Garibaldi, 14 - 10122 - Turin

garibaldi@mondo-nuovo.it

www.mondo-nuovo.it

(011)5621725

Albatros ass.culturale

Piazza Convenzione, 17 - 28037 - Domodossola (VB)

albatros.equo@libero.it

(0324)44146

Raggio Verde coop. soc.onlus

p.zza Cavour, 42 - 28921 - Verbania (VB)

botteghe@raggioverde.com

www.raggioverde.com

(0323)403968

via Umberto I, 58 - 28822 - Cannobbio (VB)

botteghe@raggioverde.com

www.raggioverde.com

(0323)70231

Via Combattenti d'Italia,1 - 13811 - Borgosesia (VC)

botteghe@raggioverde.com

www.raggioverde.com

(0163)209146

via Galileo Ferraris, 65 - 13100 - Vercelli (VC)

botteghe@raggioverde.com

www.raggioverde.com

(0161)1743425

Lombardy

Amandla coop. soc. di solidarietà

Via Baioni, 34 - 24123 - Bergamo

baioni@amandla.it

www.amandla.it

(035)210520

Via Garibaldi, 6 - 24027 - Nembro (BG)

gherim@amandla.it

www.amandla.it

(035)4127207

Via Tadini, 66 - 24058 - Romano di Lombardia (BG)

equazione@amandla.it

www.amandla.it

(0363)901764

via Sant'Orsola, 25 - 24100 - Bergamo

santorsola@amandla.it

www.amandla.it

(035)246837

via C.Battisti, 33 - 24025 - Gazzaniga (BG)

arpilleras@amandla.it

www.amandla.it

(035)714691

via Vittorio Emanuele, 106 - 24033

Calusco D'Adda (BG)

algomas@amandla.it

www.amandla.it

(035)799055

via Dante, 5 - 24018 - Villa D'Almè (BG)

bondeko@amandla.it

www.amandla.it

(035)545585

Corso Roma, 55/m - 24068 - Seriate (BG)

tdtu@amandla.it

www.amandla.it

(035)301385

Ctm Treviglio coop. soc.

Via Roma, 10/int. - 24047 - Treviglio (BG)

ctmtrev@libero.it

(036)346970

Nuova solidarietà coop.

Via De Bernardi, 17 - 24023

Corte Sant'Anna Clusone (BG)

conusol@tin.it

www.coopnuovasolidarieta.it

(034)620008

Via Don L.Zinetti, 2/E - 24060 - Casazza (BG)

conusol@tin.it

www.coopnuovasolidarieta.it

(035)812092

Il Mondo in Casa

Via Monsuello, 53 - 25065 - Lumezzane (BS)

mondoincasa@alice.it

(030)8922924

Jangada ass.

Via S. Martino del Carso, 3 - 25025 - Manerbio (BS)

jangada2003@libero.it

(030)9937520

Mariposa soc. coop. soc. Onlus

via Mirolte, 49/a - 25055 - Iseo (BS)

harambee@coopmariposa.it

www.coopmariposa.it

(030)921910

Corso Nave Corriera, 11 - 25055 - Pisogne (BS)

mariposa@coopmariposa.it

www.coopmariposa.it

(0364)880420

Solidarietà coop. s.c.a.r.l

Via Castello, 15- 25038 - Rovato (BS)

info@coopsolidarieta.org

www.coopsolidarieta.org

(030)7709585

Solidarietà coop. s.c.a.r.l

Via San Faustino, 22/A - 25122 - Brescia

info@coopsolidarieta.org

www.coopsolidarieta.org

(030)3772355

p.zza Dei Medici, 4 - 25085 - Gavardo (BS)

info@coopsolidarieta.org

www.coopsolidarieta.org

(0365)372538

via IV Novembre, 31 - 25086 - Rezzato (BS)

info@coopsolidarieta.org

www.coopsolidarieta.org

(030)2793827

Largo Zanardelli, 6 - 25016 - Ghedi (BS)

info@coopsolidarieta.org

www.coopsolidarieta.org

(030)901451

Tapioca ass.

Via Cappellini, 16 - 25047 - Darfo Boario Terme (BS)

atapioca@libero.it

(0364)536237

via Cesare Battisti, 3 - 25048 - Edolo (BS)

tapiocaedolo@ngi.it

Shongoti onlus s.c.s.r.l

Via Mazzini, 40 - 22036 - Erba (CO)

info@shongoti.it

www.shongoti.it

(031)641916

La Siembra coop. soc. onlus

Via S.ta Chiara, 52 - 26013 - Crema (CR)

coopsiembra@gmail.com;

www.lasiembra.it

(0373)250670

Nonsolonoi s.c.a.r.l

C.So Matteotti, 1 26100 - Cremona

bottega.cremona@nonsolonoi.org

www.nonsolonoi.org

(0372)463800

Via Cavour, 89bis - 26041 - Casalmaggiore (CR)

bottega.casalmaggiore@nonsolonoi.org

www.nonsolonoi.org

(0375)201802

Mondo Equo coop.

Via 24 Maggio, 12 - 23081 - Calolziocorte (LC)

calolzio@mondoequo.191.it

www.mondoequo.it

(0341)633214

P.zza della Vittoria, 5 - 23826

Mandello del Lario (LC)

mandello@mondoequo-lc.191.it

www.mondoequo.it

(0341)731184

Via C. Cattaneo, 29 - 23900 - Lecco (LC)

lecco@mondoequo.it

www.mondoequo.it

(0341)364282

Nord - Sud soc. coop.

Via Garibaldi, 53/a - 26900 - Lodi

nordsud@mclink.net

(0371)422419

Via Cesare Battisti, 1 - 26841

Casalpusterlengo (LO)

abyayala@nordsud3.191.it

(0377)919157

Via Umberto I ,12 - 26866

Sant'Angelo Lodigiano (LO)

nordsud2@eticonet.it

(0371)92799

Il villaggio globale s.c.r.l

Via Zucchi, 37 - 20900 - Monza (MB)

viazucchi@ilvillaggioglobalemonza.it

www.ilvillaggioglobalemonza.it

(039)324060

Mondoalegre soc. coop.

via Don Ciceri, 12 - 20050 - Sulbiate (MB)

sulbiate@mondoalegre.it

www.mondoalegre.it

(02)95304216

Nazca coop. a.r.l

P.zza martiri della Libertà, 1 - 20058 - Villasanta (MB)

villasanta@nazcacoop.it

www.nazcacoop.it

(039)302690

Via Manzoni, 37 - 20040 - Bellusco (MB)

bellusco@nazcacoop.it

www.nazcacoop.it

(039)623718

Sotto lo stesso cielo ass.

Via Manzoni, 10 - 20040 - Usmate Velate (MB)

labottequa@libero.it

(039)671746

Altrospazio - acli “a. Grandi” soc. coop.

Piazza Matteotti, 18 - 20010

Canegrate (MI)

canegrate@altrospazio.it

www.altrospazio.it

(0331)407201

via IV Novembre, 7 - 20010 - Bareggio (MI)

bareggio@altrospazio.it

www.altrospazio.it

(02)91410453

Altrospazio - acli “a. Grandi” soc. coop.

Via Milano, 50 - 20013 - Magenta (MI)

magenta@altrospazio.it

www.altrospazio.it

(02)784704

Via A. Manzoni, 53 - 20020 - Busto Garolfo (MI)

bustogarolfo@altrospazio.it

www.altrospazio.it

Via San vittore, 4 - 20020 - Lainate (MI)

lainate@altrospazio.it

www.altrospazio.it

(02)9371079

Altrove coop. soc.

Via dei Platani, 6 - 20020 - Arese (MI)

bottega.arese@coopaltrove.org

www.coopaltrove.it

(02)9384303

via Roma, 30 - 20021 - Bollate (MI)

bottega.bollate@coopaltrove.org

www.coopaltrove.it

(02)3590495

Chico Mendes onlus scarl

Via Canonica, 24 - 20154 - Milano

canonica@chicomendes.it

www.chicomendes.it

(02)33605435

via A. Mosca, 185 - 20152 - Milano

muggiano@chicomendes.it

www.chicomendes.it

(02)48915139

Viale Corsica, 45 - 20133 - Milano

corsica@chicomendes.it

www.chicomendes.it

(02)70125986

Via Giambellino, 79 - 20146 - Milano

giambellino@chicomendes.it

www.chicomendes.it

(02)472709

Corso San Gottardo, 16 - 20136 - Milano

sangottardo@chicomendes.it

www.chicomendes.it

(02)83241498

Piazza Lima - Stazione M1 - 20124 - Milano

lima@chicomendes.it

www.chicomendes.it

(02)29527629

Via Mercato, 24 - 20121 - Milano

mercato@chicomendes.it

www.chicomendes.it

(02)72003695

P.zza Giussani, 3/b - 20032

Brusuglio di Cormano (MI)

brusuglio@chicomendes.it

www.chicomendes.it

(02)66302426

Via Martiri di Fossoli, 3 - 20092

Cinisello Balsamo (MI)

cinisello@chicomendes.it

www.chicomendes.it

(02)66012918

Corso Lodi, 20 - 20135 - Milan

lodi@chicomendes.it

www.chicomendes.it

(02)54118318

CIELO coop.

Via San Carlo, 7 c/o - 20010 - Arluno (MI)

cooperativacielo@virgilio.it

www.coopcielo.it

(02)90377055

Via Porta Ronca, 31 - 20017 - Rho (MI)

coopebpttegacielo@gmail.com

www.coopcielo.it

(02)93505632

Cose dell'Altro Mondo ass. Culturale

via Ripa di Portaticinese, 47 - 20144 - Milan

assmondo@iol.it

(02)89401735

Effetto Terra ass.

Via A. Gramsci, 45 - 20037 - Paderno Dugnano (MI)

effete@alice.it

www.effettoterra.it

(02)9105982

Mondoalegre soc. coop.

Via Giovine Italia, 7 - 20056

Trezzo Sull'Adda (MI)

trezzo@mondoalegre.it

www.mondoalegre.it

(02)9091271

Via IV Novembre, 25 - 20064 - Gorgonzola (MI)

promotore@mondoalegre.it;

www.mondoalegre.it

(02)95304216

Via Matteotti, 18 - 20066 - Melzo (MI)

melzo@mondoalegre.it

www.mondoalegre.it

(02)95710287

Via S.Rocco, 18 - 20065 - Inzago (MI)

inzago@mondoalegre.it

www.mondoalegre.it

(02)9548350

Via Monzese, 2 - 20090 - Segrate (MI)

segrate@mondoalegre.it

www.mondoalegre.it

(02)26922633

Via Mazzini, 18 20062 - Cassano d'Adda (MI)

cassano@mondoalegre.it

www.mondoalegre.it

(0363)65985

Via Carolina Balconi, 22 - 20063

Cernusco sul Naviglio (MI)

Nazca coop. a.r.l

Via Breda, 54 - 20126 - Milan

nazca@nazcacoop.it

www.nazcacoop.it

(02)27000305

Via Repubblica, 15 - 20026

Novate Milanese (MI)

novate@nazcacoop.it

www.nazcacoop.it

(02)39101110

via Centurelli, 2 - 20091 - Bresso (MI)

bresso@nazcacoop.it

www.nazcacoop.it

(02)61039192

via Roma, 38 - 20050 - Macherio (MI)

Il Mappamondo coop.

Via J. Daino, 1/3 - 46100 - Mantova (MN)

info@mappamondomantova.it;

www.mappamondomantova.it

(0376)327841

Nonsolonoi s.c.a.r.l

Via Garibaldi, 67 - 46019 - Viadana (MN)

stefy_1408@hotmail.com

www.nonsolonoi.org

Altrospazio - acli “a. Grandi” soc. coop.

Corso Garibaldi, 44 - 27029 - Vigevano (PV)

vigevano@altrospazio.it

www.altrospazio.it

(0381)82636

C.a.f.e. ass.

Corso Garibaldi, 22/b - 27100 - Pavia (PV)

asscafe@libero.it

(0382)21849

La bottega della solidarietà

Via Piazzi, 18 - 23100 - Sondrio (SO)

bdmson@tin.it

www.commercioequosondrio.it

(0342)567310

Nonsolomerce ass.

via Pedretti, 2 - 23022 - Chiavenna (SO)

nonsolomerce@email.it

Altrospazio - acli “a. Grandi” soc. coop.

Via Garibaldi, 27 - 21100 - Varese

varese@altrospazio.it

www.altrospazio.it

(0332)288383

Il Sandalo ass.

C.so Italia, 58 - 21047 - Saronno (VA)

ilsandalo@tiscalinet.it

www.ilsandalo.eu

(02)96280295

Nazca coop. a.r.l

via Scipione Ronchetti - 21044

Cavaria con Premezzo (VA)

cavaria@nazcacoop.it

www.nazcacoop.it

(0331)216064

Trentino Alto Adige

Bottega del Mondo Bolzano coop. soc. onlus

Via Alto Adige, 6 - 39100 - Bolzano

bz@weltladen.it

www.bottegadelmondo.bz.it

(0471)971469

Eine Welt Gruppe Taufers

Pfarre, 6 - 39032 - Campo Tures (BZ)

weltladentaufers@libero.it

(0474)679209

Le Formiche coop. soc. onlus

Piazza Don Bosco, 7/a - 39100 - Bolzano

bdmsassari@formibz.it

www.bottegadelmondo.bz.it

(0471)931037

Via Kennedy, 174 - 39150 - Laives (BZ)

bdmlaives@formibz.it

www.bottegadelmondo.bz.it

(0471)590650

via Roma, 61 - 39100 - Bolzano

bdmroma@formibz.it

www.bottegadelmondo.bz.it

(0471)502821

Solidarietà Terzo Mondo coop. soc. onlus

Via Verdi, 2/a - 39012 - Merano (BZ)

welt.bottega@dnet.it

(0473)211501

Am Gries, 27 - 39011 - Lana (BZ)

welt.bottega.lana@rolmail.net

(0473)564672

Weltladen Brixen coop. soc. onlus

via Fienili, 5/c - 39042 - Bressanone (BZ)

info@weltladenbrixen.191.it

(0472)830205

Weltladen Twigga

Oberragen, 2 - 39031 - Brunico (BZ)

twigga@rolmail.net

www.bottegadelmondo.bz.it

(0474)410226

Mandacarù onlus sc

via Roma, 5 - 38057 - Pergine Valsugana (TN)

pergine@mandacaru.it

www.mandacaru.it

(0461)532056

via G.Modena, 63 - 38065 - Mori (TN)

mori@mandacaru.it

www.mandacaru.it

(0464)918051

Via Mercerie, 6 - 38068 - Rovereto (TN)

rovereto@mandacaru.it

www.mandacaru.it

(0464)432979

Via Florida, 14 - 38066 - Riva del Garda (TN)

riva@mandacaru.it

www.mandacaru.it

(0464)550151

P.zza Fiera, 13 - 38100 - Trento

trento@mandacaru.it

www.mandacaru.it

(0461)982216

Via Matteotti, 25 - 38015 - Lavis (TN)

lavis@mandacaru.it

www.mandacaru.it

(0461)241847

via Garibaldi, 36/a - 38037 - Predazzo (TN)

predazzo@mandacaru.it

www.mandacaru.it

(0462)500000

via Garibaldi, 15 - 38050 - Fiera di Primiero (TN)

fiera@mandacaru.it

www.mandacaru.it

(0439)762873

via Garibaldi, 1 - 38017 - Mezzolombardo (TN)

mezzolombardo@mandacaru.it

www.mandacaru.it

(0461)606240

via DeGasperi, 17/a - 38023 - Cles (TN)

cles@mandacaru.it

www.mandacaru.it

(0463)600437

via Circonvallazione, 66 - 38079

Tione di Trento (TN)

tione@mandacaru.it

www.mandacaru.it

(0465)326341

Veneto

Samarcanda scs. onlu

Via Caffi, 113 - 32100 - Belluno

samarcanda.belluno@livecom.it

www.samarcandascs.it

(0437)950797

P.zza Tiziano, 12 - 32044

Pieve di Cadore (BL)

samarcanda.pieve@livecom.it

www.samarcandascs.it

(0435)501569

Via Liberazione, 6 - 32032 - Feltre (BL)

samarcanda.feltre@livecom.it

www.samarcandascs.it

(0439)89734

Strada del Giardinetto, 1 - 32035

S. Giustina Bellunese (BL)

samarcanda.santagiustina@livecom.it

(0437)858688

Angoli di Mondo coop. soc.

Riviera Tito Livio, 46 - 35139 - Padua

titolivio@angolidimondo.it

www.angolidimondo.it

(049)8789489

via Jacopo da Montagnana, 17 - 35132 - Padua

riviera@angolidimondo.it

www.angolidimondo.it

(049)665666

Via Marconi,1 - 35013 - Cittadella (PD)

sds@mediacity.it

www.angolidimondo.it

(049)9404577

Via Barroccio dal Borgo, 10 - 35124 - Padua

barroccio@angolidimondo.it

www.angolidimondo.it

(049)8803611

Via 28 Aprile, 2 - 35047 - Solesino (PD)

bdm.arcobaleno@inwind.it

www.angolidimondo.it

(0429)707119

Via Indipendenza, 39 - 35013 - Cittadella (PD)

sds@mediacity.it

www.angolidimondo.it

(049)9404577

Fare il Mappamondo

via Rovigo, 25 - 35142 - Padua

cortiebuoni@cortiebuoni.it

www.cortiebuoni.it

(049)685753

L'albero com.e.s. ass

Via Dante, 2 - 25016 - Piazzola sul Brenta (PD)

lalbero2@virgilio.it

(049)5590286

Pace e Sviluppo soc. coop. soc

Via Tiso, 7 - 35012 - Camposampiero (PD)

camposampiero@pacesviluppo.it

www.pacesviluppo.it

(049)5790012

Via Montello, 4 - 31100 - Treviso (TV)

treviso@pacesviluppo.it

www.pacesviluppo.it

(0422)301424

Via De Gasperi, 21 - 31021 - Mogliano Veneto (TV)

mogliano@pacesviluppo.it

www.pacesviluppo.it

(041)5931093

Viale della Vittoria (Galleria IV Novembre 18)

31029 - Vittorio Veneto (TV)

vittorioveneto@pacesviluppo.it

www.pacesviluppo.it

(0438)941656

via Dei Martini, 2 - 31044 - Montebelluna (TV)

montebelluna@pacesviluppo.it

www.pacesviluppo.it

(0423)603499

Via Mazzini, 39 - 31046 - Oderzo (TV)

oderzo@pacesviluppo.it

www.pacesviluppo.it

(0422)714939

Via XXIX Aprile, 29 - 31033

Castelfranco Veneto (TV)

castelfranco@pacesviluppo.it

www.pacesviluppo.it

(0423)724950

via Olimpia, 8/a - 31038 - Paese (TV)

paese@pacesviluppo.it

www.pacesviluppo.it

(0422)951330

via Trento e Trieste, 12 - 31059 - Zero Branco (TV)

zerobranco@pacesviluppo.it

www.pacesviluppo.it

(0422)485960

via Prati, 2 - 31100 - Treviso

altromercatostore@pacesviluppo.it

www.pacesviluppo.it

(0422)301753

corte del Medà, 3 - 31053 - Pieve di Soligo (TV)

pieve@pacesviluppo.it

www.pacesviluppo.it

(0438)9830008

via XXX Aprile , 23 - 31041 - Cornuda (TV)

cornuda@pacesviluppo.it

www.pacesviluppo.it

(0423)839962

Acli San Gaetano coop. s.c. - bandera florida

Via G. Verdi, 48/a - 30035 - Mirano (VE)

rb@banderaflorida.it

www.banderaflorida.it

(041)432452

via Roma, 49 - 30037 - Scorzè (VE)

rb@banderaflorida.it

www.banderaflorida.it

(041)447906

via Aldo Moro, 100 - 30035 - Mirano (VE)

(041)432452

El Fontego coop. s.r.l

via Paruta, 23/a - 30172 - Mestre (VE)

info@elfontego.it

www.elfontego.it

(041)959463

Il Mappamondo

Stradale S. Andrea, 663 - 30015 - Chioggia (VE)

mapchioggia@lillinet.org

www.cortiebuoni.it

(041)5506309

Pace e Sviluppo soc. coop. soc.

via 13 Martiri, 109 - 30027

San Donà di Piave (VE)

sandona@pacesviluppo.it

www.pacesviluppo.it

(0421)51821

Pace, Sviluppo e Solidarietà ass.

Via Rastrello, 21 - 30023 - Portogruaro (VE)

bdmportogruaro@libero.it

(0421)74354

Canalete soc.coop. di consumo com.e.s

Galleria Dante, 26 - 36078 - Valdagno (VI)

canalete.comm@livecom.it

www.canalete.org

(0445)480170

p.zza Aldo Moro - 36073 - Cornedo Vicentino (VI)

canalete.cornedo@livecom.it

www.canalete.org

(0445)446841

via Dalle ore, 47 - 36070 - Trissino (VI)

canalete.trissino@livecom.it

www.canalete.org

via Roma, 11 - 36076 - Recoaro (VI)

equorecoaroterme@alice.it

www.canalete.org

(0445)780445

via Cavour - 36071 - Arzignano (VI)

canalete.arzignano@livecom.it

www.canalete.org

(0444)674826

L'Albero del Pane ass

Via Pieve, 30 - 36042 - Breganze (VI)

(0445)874630

Unicomondo coop.

Via L. Da Vinci, 27 - 36075

Alte di Montecchio (VI)

botteghe@unicomondo.org

www.unicomondo.org

(0444)491862

Viale dei Martiri, 25 - 36031 - Dueville (VI)

botteghe@unicomondo.org

www.unicomondo.org

Via dei Lotti c/o Parrocchia Santa Croce, 3

36061 - Bassano del Grappa (VI)

botteghe@unicomondo.org

www.unicomondo.org

Via Gamba, 40 - 36061

Bassano del Grappa (VI)

botteghe@unicomondo.org

www.unicomondo.org

(0424)219087

Via Roma c/o patronato Pio X, 5/a - 36010

Zanè (VI)

botteghe@unicomondo.org

www.unicomondo.org

(0445)381336

P.zza Marconi, 10 - 36033

Isola Vicentina (VI)

botteghe@unicomondo.org

www.unicomondo.org

Via S. Gaetano, 10 - 36066

Sandrigo (VI)

botteghe@unicomondo.org

www.unicomondo.org

Via Pasubio, 54 - 36015 -

Schio (VI)

botteghe@unicomondo.org

www.unicomondo.org

(0445)526854

Via Trieste, 123 - 36016 - Thiene (VI)

botteghe@unicomondo.org

www.unicomondo.org

(0445)364529

Via Battaglione Framarin, 76 - 36100

Vicenza (VI)

bottegavicenza@unicomondo.org

www.unicomondo.org

(0444)565957

Contrà Catena, 21 - 36100 - Vicenza (VI)

bottegavicenza@unicomondo.org

www.unicomondo.org

(0444)545586

Le Rondini soc. coop.

Via del Lavoro, 47 - 37036

S. Martino Buon Albergo (VR)

bottegasanmartino@rondini.org

www.rondini.org

(045)2077425

Via Pallone, 2/b - 37121 - Verona

info@rondini.org

www.rondini.org

(045)8013504

via Ca' dei Sordi, 23 - 37057

S. Giovanni Lupatoto (VR)

bottegasangiovanni@rondini.org

www.rondini.org

(045)8750491

Via Crosare, 67 - 37051 - Bovolone (VR)

bottegabovolone@rondini.org

www.rondini.org

(045)6900113

Via Salieri, 12 - 37045 - Legnago (VR)

bottegalegnago@rondini.org

www.rondini.org

(0442)601061

via Vittorio Emanuele II°, 56 - 37024

Negrar (VR)

botteganegrar@rondini.org

www.rondini.org

(045)7501950

Liguria

La Bottega Solidale coop. soc. a.r.l

Via Chiappori, 25 - 16154

rosso (GE Sestri Ponente)

Genoa

www.bottegasolidale.it

(010)6047398

Calata Cattaneo, 16 - 16128

c/o palazzo Millo

Genoa

bdm.portoantico@bottegasolidale.it

www.bottegasolidale.it

(010)8061364

via Canepari, 92/r(GE Certosa) - 16159

Genoa

bdm.certosa@bottegasolidale.it

www.bottegasolidale.it

(010)4694121

via Galata, 122r - 16121 - Genoa

bdm.galata@bottegasolidale.it

www.bottegasolidale.it

(010)8685468

Via G. Oberdan, 86r (GE Nervi) - 16167

Genoa

bdm.nervi@bottegasolidale.it

www.bottegasolidale.it

(010)3727198

Zucchero Amaro soc. coop. soc. onlus

Via Entella, 205 - 16043 - Chiavari (GE)

chiavari@zuccheroamaro.it

(0185)322209

via Val di Canepa, 4 - 16039

Sestri Levante (GE)

sestri@zuccheroamaro.it

(0185)42804

via Roma, 1E - 16038 - Santa Margherita L. (GE)

santa@zuccheroamaro.it

(0185)290171

via I. da Levanto, 5 - 19015 - Levanto (GE)

levanto@zuccheroamaro.it

Terre Solidali s.c.s

Via De benedetti, 24 - 18038 - Sanremo (IM)

info@terresolidali.it

(01845)43363

P.zza San Siro, 11 - 18038 - Sanremo (IM)

info@terresolidali.it

(0184)532686

via Z.Massa, 91 - 18038 - Sanremo (IM)

info@terresolidali.it

(0184)504931

Amandla per un com.e.S

Via Mameli, 13 - 17019 - Varazze (SV)

bottega@amandlavarazze.it

www.amandlavarazze.it

(019)95836

Bottega della Solidarieta soc. coop. Soc

Via G. Buffa, 12 - 17014

Cairo Montenotte (SV)

bottegacairo@libero.it

www.bottegadellasolidarieta.it

(019)502807

Via Manzoni, 54r - 17100 - Savona (SV)

bdmsavona@gmail.com

www.bottegadellasolidarieta.it

(019)802178

Emilia Romagna

ExAequo coop. s.c.a.r.l

Via Altabella, 7/b - 40121 - Bologna

segreteria@exaequo.bo.it

www.exaequo.bo.it

(051)233588

via Roma, 26 - 40017

San Giovanni in Persiceto (BO)

exaequo.persiceto@livecom.it

www.exaequo.bo.it

(051)7401374

Via Matteotti, 136 - 40024

Castel San Pietro (BO)

www.exaequo.bo.it

San Cassiano ass.

Via Appia, 11/12 40026 - Imola (BO)

info@giustoscambioimola.it

(0542)33713

Via Emilia ,69 - 40026 - Imola (BO)

Equamente coop. soc.

via delle torri 7/9 - 47121 - Forlì (FC)

info@equamente.info

www.equamente.info

(0543)36666

Piazza del Popoli, 31 - 47023 - Cesena (FC)

cesena@equamente.info

www.equamente.info

(0547)24074

L'arcoiris soc. coop. soc.

Via Matteotti, 20/c - 44042 - Cento (FE)

info@arcoiriscoop.it

www.arcoiriscoop.it

(051)903439

Bottega del Sole coop. soc. s.c.a.r.l

via Matteotti 68 - 41012 - Carpi (MO)

bottegadelsole@gmail.com

www.bottegasdelsole.org

(059)654975

Via Cesare Battisti, 10 - 41037

Mirandola (MO)

www.bottegasdelsole.org (0535)611740

Oltremare soc. coop.

Via Portello, 3 - 41058 - Vignola (MO)

bottega.vignola@coopoltremare.it

www.coopoltremare.it

(059)772461

piazza Don Zucchi, 9 - 41032

Cavezzo (MO)

bottega.cavezzo@coopoltremare.it

www.coopoltremare.it

Calle di Luca, 16 - 41121 - Modena (MO)

bottega.modena@coopoltremare.it

www.coopoltremare.it

(059)217335

via Emilia Ovest, 260/262 - 41121

Modena (MO)

info@coopoltremare.it

www.coopoltremare.it

(059)217335

Via Vittorio Veneto, 12 - 41042

Fiorano Modenese (MO)

Via Castelnuovo Rangone, 1190/1 - 41057

Spilamberto (MO)

La Pecora Nera coop. onlus

Via Legnano, 8 - 29121 - Piacenza

pecora.nera@enjoy.it

www.lapecoranera.org

(0523)322790

Mappamondo s.c.a.r.l

Borgo Giacomo Tommasini, 25/A - 43121

Parma

mappamondoparma@libero.it

www.mappamondoparma.it

(0521)200900

Villaggio Globale coop. soc.

Via Venezia, 26 - 48100 - Ravenna

commerciale@villaggioglobale.ra.it

www.villaggioglobale.ra.it

(0544)219377

Corso Farini, 96 - 48026 - Russi (RA)

commerciale@villaggioglobale.ra.it

www.villaggioglobale.ra.it

Pacha Mama soc. coop. soc.

via IV Novembre, 31 - 47900 - Rimini (RN)

pachamamacentro@libero.it

www.pachamama-rimini.org

(0541)29162

Via Cairoli, 81 - 47900 - Rimini (RN)

pachamama@iper.net

www.pachamama-rimini.org

(0541)787925

via A.Costa, 32 - 47822

Santarcangelo (RN)

www.pachamama-rimini.org

(0541)622470

via Bufalini c/o Arboreto - 47838

Cicchetti Riccione (RN)

(0541)78792

Tuscany

Wipala coop.

via Concino Concini, 19 - 52100

Arezzo

info@wipala.org

www.wipala.org

(055)9121492

Via V. Veneto, 64 - 52100 - Arezzo

info@wipala.org

www.wipala.org

(0575)900612

C.so Italia, 87 - 52027

S. Giovanni Val d'Arno (AR)

wipala3@teletu.it

www.wipala.org

(055)9121492

Il Villaggio dei Popoli coop.

Via dei Pilastri, 45r - 50121

Florence

bottegafirenze@villaggiodeipopoli.org

www.villaggiodeipopoli.org

(055)2346319

via Modigliani, 51 - 50142

Florence

bottegaisolotto@villaggiodeipopoli.org

www.villaggiodeipopoli.org

(055)9331356

Via del Papa, 73 - 50053

Empoli (FI)

bottegaempoli@villaggiodeipopoli.org

www.villaggiodeipopoli.org

(0571)1963057

Wipala coop.

Via Macchiavelli, 1 50126

San Casciano Val di Pesa (FI)

info@wipala.org

www.wipala.org

(055)822041

Maremma Solidale soc. coop. soc.

Viale Ximenes, 15 - 58100

Grosseto

labottequadigrosseto@gmail.com

(0564)453591

Wipala coop.

via della Madonna, 32 - 57123 - Livorno

livorno@wipala.org

www.wipala.org

(0586)887350

Circolo Terzo Mondo

Via del Marzocco, 16 - 55045

Pietrasanta (LU)

ctm@circoloterzomondo.it

www.circoloterzomondo.it

(0584)792769

Solidando onlus soc. Coop. Soc. a.r.l

Borgo Giannotti, 490 - 55100 - Lucca

solidando@libero.it

(0583)330578

Nord-Sud - Il Chicco di Senape ass. coop.

Piazza delle Vettovaglie, 18 - 56126 - Pisa

ilchiccodisenape@tiscali.it

www.chiccodisenape.altervista.org

(050)598946

Il Granello di Senapa ass.

Via Magnolfi, 71 - 50047 - Prato (PO)

info@granello.prato.it

www.granello.prato.it

(0574)22315

Wipala coop.

P.zza XXIV Giugno, 8 - 53047 - Sarteano (SI)

www.wipala.org

(0578)265821

Umbria

Monimbò soc. coop.

Via Bonazzi, 41/a - 06121 - Perugia

bottega@monimbo.it

www.monimbo.it

(075)5731719

via Corso Vecchio, 104 - 05100 - Terni

bottegatr@monimbo.it

www.monimbo.it

(0744)428093

Abruzzo

Un Mondo alla Rovescia ass.

Via Pollione, 32 - 66100 - Chieti

mondorovescia@libero.it

www.unmondoallarovescia.it

(0871)320205

Il Mandorlo coop.

via Galilei, 46 - 65122 - Pescara

rb.ilmandorlo@gmail.com

(085)4214061

via Manzoni, 5 - 66020 - Sambuceto (PE)

rb.ilmandorlo@gmail.com

(085)4461934

Lazio

Pangea - Niente Troppo soc. coop. soc

Via Xxiv Maggio 97 - 02032

Fara Sabina (RI)

pangea.corese@commercioequo.org

www.commercioequo.org

(0765)470166

Equo% soc. coop. soc.

Via Gino Capponi, 7 - 00179 - Rome

info@equoper100.it

www.equoper100.it

(06)45445700

Equociquà! soc. coop. soc. onlus

via della Divisione Torino, 51-53 - 00143

Rome

laurentina@equociqua.it

www.equociqua.it

(06)5915784

Via degli Ombrellari, 2 - 00193 - Roma

borgo@equociqua.it

www.equociqua.it

(06)6896177

Pangea - Niente Troppo soc. coop. soc.

Via Arezzo, 6 - 00161 - Rome

pangea.arezzo@commercioequo.org

www.commercioequo.org

(06)44290876

via Cinigiano, 75/77 - 00139 - Rome

pangea.cinigiano@commercioequo.org

www.commercioequo.org (06)88641750

via Tripolitania, 76/78 - 00199 - Rome

pangea.tripolitania@commercioequo.org

www.commercioequo.org

(06)86209657

Ripetta, 262 - 00100 - Rome

pangea.ripetta@commercioequo.org

www.commercioequo.org

(06)3223023

via G.Mazzini, 28/c - 00015

Monterotondo (RM)

pangea.mondotondo@commercioequo.org

www.commercioequo.org (06)9065550

Largo Dino Frisullo, Testaccio - Città dell'Altra

Economia - 00153 - Roma

cae@commercioequo.org

www.commercioequo.org

(06)92927168

Tenda dei Popoli soc. coop soc. onlus

Via Polinesia, 10 - 00121 - Ostia Lido (RM)

bottega@latendadeipopoli.it

www.latendadeipopoli.it

(06)5685482

Mani Unite ass

P.zza fratelli Maristi, 2 - 01100 - Viterbo

maniunitevt@libero.it

www.maniunite.it

(0761)321091

Basilicata

Unaterra s.c.a.r.l

Via Plebiscito, 26/28 - 85100

Potenza

bdm.unaterra.pz@gmail.com

(097)411568

Campania

E' Pappeci coop. soc. a.r.l

Vico Monteleone, 8/9 - 80134

Naples

bottega.centro@epappeci.it

www.epappeci.it

(081)5521934

via G. Orsi, 72 - 80128 - Vomero (NA)

bottega.vomero@epappeci.it

www.epappeci.it

(081)5789053

Sardinia

Sucania ass.

C.so Vittorio Emanuele II, 181 - 09123

Cagliari

sucania.cagliari@gmail.com

(070)654012

Maia coop. soc. a.r.l

via Cagliari, 26 - 07041

Alghero (SS)

info@altromercatoalghero.it

(079)981382

Puglia

Bottega del Mondo l'Agorà soc. coop

Via Vanini, 4 - 70037

Ruvo di Puglia (BA)

bottega.lagora@libero.it

(080)3601300

Mondodomani ass.

Piazzale M.L.King, 6 - 70032

Bitonto (BA)

mondo.domani@libero.it

www.mondodomani.net

(080)3744468

Unsolomondo coop. soc.

Via Pavoncelli, 124 - 70125 - Bari

bdmpavoncelli@unsolomondo.org

www.unsolomondo.org

(080)5640741

Via Dante, 189 - 70122 - Bari

bottega@unsolomondo.org

www.unsolomondo.org

(080)5233530

Solequo s.c.a.r.l

Via Custoza, 20 - 72017

Ostuni (BR)

solequo@libero.it

www.solequo.it

(0831)305303

Pietra di Scarto coop. soc. - Lo stesso sole

Via Martiri delle Fosse Ardeatine, 9 - 71042

Cerignola (FG)

stessosole@pietradiscarto.it

(0885)091576

Sicily

Enghera s.c.a.r.l

via Etnea, 32 - 95127 - Catania

lavoro@enghera.it

www.enghera.it

(095)7159568

Via Oreste Scionti, 19 - 95024 - Acireale (CT)

bdmacireale@enghera.it

www.enghera.it

(095)7647212

Quetzal - Bottega Solidale coop.

C.so Umberto I, 223A - 223A - Modica (RG)

www.quetzalmodica.it

(0932)066374

Francisca Martin coop.

Corso Timoleonte, 77/79 - 96100 - Syracuse

coopfranciscamartin@alice.it

(0931)464161