Way better than I was expecting, and certainly interesting. Quinoa (keen-wah) is the "it" grain these days, and no wonder; it makes these dainty little sprouts while it cooks, and has a fluffy yet springy pleasant texture. Cooler yet, I did not have to cook the quinoa before compiling casserole; just threw it and fennel slices and red pepper pieces ('confetti') and a bunch of other good stuff into the dish and baked, stirring occasionally. It was a weird casserole like that. Tasted fantabulous, kids loved it, especially with the suggested
Balsamic Maple Sauce. Sadly, my sister and my niece started the drive back north just after I popped this dish in the oven, just missed it.
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