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In this Feb. 17, 2013 photo, a vendor shows a plate of pesque, a traditional Andean meal of cooked quinoa with cheese and milk, served with a salty "aji" sauce at a street market in El Alto, Bolivia.![Bolivia_Quinoa_6]()
In this Feb. 16, 2013 photo, farmer Geronimo Blanco shows his quinoa plants in Patamanta, Bolivia. Blanco also grows potatoes, carrots and peas.![Bolivia_Quinoa_3]()
In this Feb. 17, 2013 photo, people eat pesque, a traditional Andean plate made of cooked quinoa with cheese and milk at a street market in El Alto, Bolivia.![Bolivia_Quinoa_1]()
In this Feb. 17, 2013 photo, a woman serves pesque, a traditional Andean plate made of cooked quinoa with cheese and milk at a street market in El Alto, Bolivia.![Bolivia_Quinoa_5]()
In this Feb. 16, 2013 photo, quinoa plants grow in a farmer's field in Patamanta, Bolivia.![Bolivia_Quinoa_4]()
In this Feb. 16, 2013 photo, quinoa plants grow in a farmer's field in Patamanta, Bolivia.Bolivia's Quinoa Boom
The scramble to grow more of the Andean "super grain" is prompting farmers to abandon traditional land management practices, endangering the fragile ecosystem of the arid highlands.
Move Forward
- Bolivia's Quinoa Boom
