We love Quinoa, for its balanced profile in essential amino acids which makes it a first choice source of protein . This pseudo-cereal, initially produced and consumed in the Andean countries, has become very popular in the space of a few years. The French consume around 2000 tonnes per year, 2/3 of which are imported from Peru or Bolivia. There are surely better options for the carbon footprint (even transported by boat). French production is mainly developing in the Anjou region but it is good to establish quinoa in new regions to offer a local offer. So, we salute the initiative of Marie-Laure Savouré Guy, who has just launched a production of Quinoa in Champagne.

French quinoa, Marie-Laure’s crazy bet

Hello Marie-Laure, could you introduce yourself in a few words for our readers please:

Hello to all readers! I am Marie-Laure, a recent farmer, also a mother, passionate about nature and good meals!

I like doing things with my hands, growing plants in my garden or in my fields, and concocting good meals for my family with healthy, minimally processed and local products. So naturally, after working 10 years in agricultural R&D structures, I wanted to go back to basics and cultivate original crops . I settled on the family farm in Aube in July 2017. And I started producing my little seeds! I wanted to produce seeds for human consumption that were healthy, tasty, uncommon, unprocessed and locally produced. I first chose quinoa, but since this year also black Beluga lentils and brown flax.

Why Quinoa?

“I always favor geographical proximity and contact with the producer in my purchases”

I chose quinoa because it's a wonderful plant and because I love eating it! First of all, it is a plant that can grow in our soils and in our climate but whose cultivation in France is recent and not very common. There is little French production despite increasing consumption. And I find it really a shame to bring food products from the other side of the world , when we are able to produce them locally in France. Personally, I always favor geographical proximity and contact with the producer in my food purchases. This culture also appealed to me because it is new and original. How does the plant behave? When do sowing and harvesting take place? With what varieties? Are there any insect pests? Many questions arise and require you to rack your brains, observe, experiment, and test yourself in the fields. And I like that. Finally, I also chose quinoa because it's good! This seed has real nutritional benefits: gluten-free, rich in proteins, essential amino acids, minerals, etc. It can be cooked in multiple ways and allows us to diversify our diet.

Is it a tricky production to pull off?

Quinoa is mainly produced in Bolivia and Peru, and we imagine it growing only on the Andean highlands... But in reality, there are many varieties of quinoa adapted to very varied environments (hot, cold, dry, salty, etc.). ). The challenge is first of all to find the right varieties to grow in France, in Aube in particular. Once this choice is made, we are always subject to the vagaries of the climate... Quinoa does not like extreme heat in spring or humidity in summer, which can destroy the harvest. Then, I chose to produce quinoa, and other small seeds as well, without pesticides. Needless to say, it doesn't make my job any easier, with a lot of weeding by hand! But it is also very interesting because I experiment with other ways of producing. So, yes, quinoa is a delicate production to succeed but when it succeeds, what satisfaction!

How did the first harvest go?

My ^first harvest took place in 2016 and it was magnificent! Good quality and lots of grains. Too bad I only had a small area to start with. My ^2nd harvest in 2017 was catastrophic: no harvest due to the very rainy month of August. And this 2018 harvest is also very beautiful, the quality is there. I also harvested Beluga lentils and brown flax.

And on the business side, how are you organized?

The idea is to create a range with several kinds of original seeds produced locally on the farm, sold under the “Grains de nature” brand. I market my productions directly or through a short circuit: on the farm and in some markets, in producers' stores or local products, in the Locavor network... I also want to develop sales via my website . You will also find all my points of sale there.

“I market my productions directly or through a short circuit”

Do you have any feedback from consumers?

Yes, that’s the point of direct sales! Consumers find my quinoa different from what they usually buy commercially. It really has more flavor (a quinoa with a real quinoa taste!) and holds up better when cooked. They are also satisfied to be able to discuss this culture which is very little known. For example, many people think that quinoa is a grain, when in reality it is a plant from the beet and spinach family! I show them photos and they didn't imagine it like that at all!

Your goals for 2019?

Already, marketing my production this summer. And I also want to develop my range of seeds, by cultivating a new original and local seed in 2019. Ideas ? Cravings ?

Finally, do you have a recipe to suggest to us to enhance your quinoa?

I use quinoa both savory and sweet, in aperitif bites, salads, complete dishes (quinoa zucchini etc.), cakes but... Here is a butternut recipe that I really like at the moment because it is in season and it is too Good !

Spicy Butternut Quinoa

For 6 persons :

• 300 g Grains de nature quinoa (uncooked weight)
• 500 g of butternut
• 2 stalks of celery
• 30g butter
• 6 glasses of vegetable broth
• 2 chopped onions
• 3 cloves of crushed garlic
• 1 C. to s. turmeric
• 1 C. to c. cumin
• 1 cm finely chopped fresh ginger
• 1 pinch of chili
• Salt and pepper

Peel and dice the butternut, cut the celery stalks into sections of approximately 0.5 cm. Brown the vegetables in a casserole dish with the butter over medium heat. Add the onions, garlic, turmeric, cumin and chili pepper. Leave to cook for 5 mins. Rinse the Grains de nature quinoa. Add it to the vegetables and pour in the broth little by little. Cook over low heat and covered, stirring often. Adjust the quantity of broth to obtain the desired consistency. When the quinoa is cooked, add the ginger. Serve hot! To discover other recipes, go to the grain de nature website.

The 5 points to remember:

• Quinoa is not a grain but a plant from the beet and spinach family.
• An organic quinoa adapted to our climate with the taste of its terroir
• A quinoa produced in Champagne (no need to bring it from Bolivia or Peru!)
• Exceptional nutritional value: gluten-free, rich in proteins, essential amino acids and minerals
• 2/3 of quinoa consumed in France is imported with a very high carbon footprint

Thank you to Marie Laure for answering our questions and introducing us to her products. Visit the Grains de nature website to find out more. We hope you liked this article. Do not hesitate to join us on social networks to keep up to date with our news . The Argalys team