Who Needs More Iron?

You do if you're anemic, or if you don't want to be. Sure, I take prescription iron 3 times a day, but according to my last blood count, I still need a boost in red blood cell production. So lately, I've been craving quinoa.

Whatever the body wants, the body gets, right? Except it really has been begging for Chex Mix, too, and Popeye's fried chicken with onion rings, but it ain't getting that.

Back to quinoa. Besides my own internal cravings and a bunch of nutritionists, who knew quinoa was rich in iron? Who even knows what quinoa (keen-wah) is? After a quick internet research, I'm still not sure ~ is it a grain, a seed, or is it the fruit of an herb?

It doesn't matter to me. It's just plain good. And yes, good for you. Plus it has plenty iron and amino acids (protein) and fiber, so it's tripley-good for you and your inner being, especially if you've gotten tired of the old-standbys of comforting mashed potatoes or buttered brown rice (which also contains a boost of iron over the plain white variety).

Quinoa is easy to cook and versatile, too. Spice it up savory or sweeten it lightly. I have never tried this recipe at 101cookbooks, but it sounds extremely good. Plus it has a photo.

Just for reference, one cup of dry quinoa can make about 4 to 6 servings and contains 87% the recommended daily allowance of iron.

> Start with one cup rinsed quinoa (toast it lightly - in the boiling pot coated with a tablespoon of olive oil - about 5 minutes until it smells nutty),

> add 1-1/2 cups water with a few grinds of sea salt,

> bring to a boil, then simmer (covered) for about 10-15 minutes or until most of the liquid is absorbed.

You'll know it's fully-cooked when you see the germ-spirals separate from the expanded grains. It's like your very own surprise-party in a pan.

Turn off the heat, fluff it up with a fork like you do with rice, and let it sit for covered about 5 minutes to ensure all the liquid is absorbed. And that's all it is to cooking it. Now, just season it up with fresh ingredients.

Try a bowlful with chopped tomatoes, toasted pine nuts, and frozen peas (warmed up the peas in the same skillet as the toasted nuts after they were toasted), and add a swirl more of olive oil and freshly ground salt and pepper.

Leftovers are easy. Portion them off into single-serving containers, and get creative later. For example, throw in some freshly chopped cilantro, chopped tomato, fresh corn kernels, and (of course) frozen peas. Then add a good swirl of olive oil and salt'n'pepper with two squeezes of lime across the top. Throw a few black beans in there if you wanted, but you already have a good serving of fiber and protein going for you with the quinoa alone.

Quinoa is tasty served hot or cold, savory or sweet, just waiting for you to toss in some fresh ingredients. Try it. I see some quinoa in my very near future with avocados and lime...make up a recipe and send it in to me.

For all the nutritional data on quinoa and everything else, check out nutritiondata.com.