Add some lentils to your quinoa. Microwave and traditional rice cookers do a great job with a wide array of seeds and grains. For better digestibility and faster cooking, soak the lentils at least overnight in a jar in the refrigerator. (“sprouted lentils” – and “sprouted quinoa” – are soaked, dried lentils.) Start with twice as much water as lentils. Add more water as needed. They’ll keep this way in the refrigerator for a week or two. You can also drain and then freeze them. (I like the little French green lentils for their small size and pretty coloring) You can also add some whole grain teff – 1/4 cup has 20% DV of iron. http://www.bobsredmill.com/whole-grain-teff.html