Welcome to Week 1 of the Tassievore Eat Local Challenge in 2014. So, we thought we’d take this opportunity to espouse on one of our staple Tassievore grains…
Quinoa (pronouned “Keen-wah”) is an ancient Aztec grain grown in the Andes of South America. As it’s health benefits have been widely recognised throughout the world and export demand and grown, this staple crop has become unaffordable to the populations who have subsisted on it for millennia. BUT thanks to innovative Tasmanian farmers,Kindred Organics, this superfood is now grown locally and is one of the few gluten free grains that is grown here.
Quinoa is extremely versitile and can be used for everything from breakfast porridge and veggie salads to rice substitutes and even used in cakes and crumbles for dessert. Quinoa is the perfect Tasmanian food to experiment with and TRY SOMETHING NEW during Week 1 of the Tassievore Eat Local Challenge! The possibilities are endless and delicious!
Check out these Quinoa Recipes on Taste.com for inspiration.