Red quinoa with roasted corn, red bell peppers, leeks, carrots, celery and purple onions.*
an ecological, economic, culturally sustainable way of eating; rejecting the colonial traditions of the familia's structure by (re)membering the ways of our ancestors; and walking in solidarity with all our relations in rebellion towards a decolonial future. This is why you don’t see me camping out in the streets, in public spaces, or government buildings. Instead, my occupation has been of the heart of the home, la cocina. From within this space we have created another way of living, even if it is within the belly of the beast. It is from this dignified occupation, de la cocina, that we work to rebuild the health of our family unit that, like a caracol, resonates in a circular direction throughout our community (land, air, water, animals and humanity). We occupy our home to decolonize and re-indigenize, in the spirit of Zapatismo, a world where many worlds will fit. Aho mitakuye oyasin!
*Red Quinoa receta: Bring 2 quarts of water to boil (preferably seasoned with veggie broth or salt), add red quinoa and reduce to a simmer till grain plumps (10-15 minutes mas o menos). The grain will absorb the water. Set aside. In a large skillet sautee the veggies (about two-three cups worth of diced veggies of your choice works too) in grapeseed or coconut oil. Add about half of the cooked quinoa save the rest for later use. Quinoa is super high in protein and an indigenous grain from the Andes region of Abyayala. Provecho!