 Cooking with Quinoa As more and more people are diagnosed with Celiac disease and other gluten deficiencies, it becomes important to explore the delicious, nutritious world of alternative grains and seeds. Quinoa is also a great choice for those concerned about heart health. It is a very good source of magnesium, the mineral that relaxes blood vessels. Since low dietary levels of magnesium are associated with increased rates of hypertension, ischemic heart disease and heart arrhythmias, this ancient grain can offer yet another way to provide cardiovascular health for those concerned about atherosclerosis. Quinoa is a complete protein that contains all essential amino acids, making it a meat substitute. What's more, it offers twice the protein of most cereal grains, along with impressive amounts of fiber, calcium, iron, magnesium, phosphorus and riboflavin. Quinoa's slow-releasing complex carbohydrates keep you full longer and help ward off sugar cravings. Cultivated over 5,000 years ago and revered by the Incas as "the mother grain," quinoa is, in fact, a seed. The plant, which is related to beets, chard and spinach, is hardy enough to survive high altitudes, low rainfall, hot sun, subfreezing temperatures and a mixture of inferior soils. As with many ancient crops, it took hard physical work to make quinoa edible. The seeds are coated with a bitter-tasting substance called saponin. To remove it, native South Americans scrubbed the quinoa in alkaline-based water, using the soapy rinse that came off the seeds as a hair wash. These days, the scrubbing is done for us -- but to ensure that no traces of saponin remain, you should thoroughly rinse quinoa in a sieve under cold, running water before cooking. When cooked, quinoa becomes translucent, retains a little crunch and has a mild nutty-wheat flavor. Tasty on its own, it readily absorbs dressings, spices and assertive flavorings when mixed with other ingredients. Quinoa is extremely versatile. It can be served hot or cold as a side or main course for breakfast, lunch, dinner and even dessert. Try it in salads or use it to replace bulgur or other grains. It's delicious as a vegetable stuffing in peppers, zucchini, eggplant and red onions. Turn it into a pilaf, add it to soups, or mix it with toasted coconut, yogurt, fruit and nuts. Or try it in this excellent salad! (See salad recipe below.)
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On the floor plans, the Husbands' home is marked with a simple orange dot, but that dot represents years of planning, comparison shopping and introspection. 
