If you go back to the recipe, the very last ingredient (kinda hidden there!) is one cup prepared quinoa
From
The Food Lovers Companion: Although quinoa [KEEN-wah] is new to the American market, it was a staple of the ancient Incas, who called it the mother grain. To this day its an important food in South American cuisine. Hailed as the supergrain of the future, quinoa contains more protein than any other grain. Its considered a
complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice as part of a main dish, a side dish, in soups, in salads, and even in puddings. Its available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in natural food stores and some supermarkets.
OK, I know you just asked what it was.
But I think I'm going to try to find some and experiment with it! Thanks for bringing it to our attention!! (I was half-listening to the show this morning too, and it went right past me...
)