Show notes
On Podcast 29, Mel invites friend and former guest Marty Klein back to talk about his most recent venture -- Why Can't We Serve? For more information, you may visit the website, contact Marty via email, or visit the FaceBook page. Marty is also the creator of BlindYoga.net. Listen to Mel's interview with Marty about Blind Yoga, visit the Blind Yoga website, or or check out a presentation on YouTube.
In Let's Eat, Peggy gives us tips for cooking quinoa and a recipe to try. It is recommended that you listen to the podcast for a complete explanation, then read the below text for more information.
Instructions for cooking quinoain the microwave.
Rinse the quinoa in a fine sieve (very important, since raw quinoa has the residue of a natural, bitter substance called saponins).
For each cup of grain add 1-1/2 cup waterand microwave on high for 12 minutes.
Outcome will vary with microwave wattage. Addone to three more minutes if needed.
Quinoa and Corn Pealaf
(Note: You can microwave the quinoa for this recipe as described above, or cook it using the below steps).
Reprinted from The Five Ingredient Vegetarian Gourmetby Nava Atlas.
4 TO 6 SERVINGS
1 cup quinoa, rinsed in a fine sieve
1/2 tablespoons light olive oil
1 large onion, quartered and thinly sliced
2 cups cooked fresh corn kernels (from 3 medium ears) or one 8-ounce package thawed frozen corn kernels
1 teaspoon cumin
Salt and freshly ground pepper to taste
Two revered ancient grains in one simple, tasty dish.
1 Bring 2 cups water to a simmer in a medium saucepan. Stir in the quinoa, cover, and simmer gently until the water is absorbed, about 15 minutes.
2 Meanwhile, heat the oil in a wide skillet. Add the onion and saute over medium heat until golden. Stir in the corn kernels and continue to saute until the onion begins to brown lightly.
- Stir the cooked quinoa into the corn mixture along with the cumin, and season with salt and pepper. If a little more moisture is needed, stir in a small amount of water, and serve.
Quinoais a rediscovered food of ancient South American origin. Once the staple nourishment of the Inca culture, it’s technically not a grain but the seed of an herb-like plant. Now grown in the American Rockies (replicating the harsh terrain of the Andes, where it once thrived), quinoa is still considered a specialty grain, thus, it is somewhat expensive. Nutritionally, though, you get a lot for your money—quinoa is considered a ”super food” for its superb nutritional profile, which includes high-quality protein. Quinoa cooks to a fluffy texture in about 15 minutes and has a mild yet distinct flavor.
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