Many of the mainstreamers in the US see quinoa as a grain that Inner-city foodies pretend to like. But the nutritional quality of this ancient grain may prompt us to take a second look at it. Perhaps we need to experiment with quinoa to discover new ways to incorporate this old grain into our repertoire of household meals.
On my recipe page, I started a list of quinoa recipes that I would like to pass along. I will be adding to this list, which can be found here.
I also mentioned an older episode (# 88) on gluten, which can be found here.
As always, if you have any questions, comments, or suggestions for future episodes, you can reach me on my website contact page.