I absolutely adore quinoa…and since I recently found some sprouted quinoa, it’s even better! Sprouting grains and seeds helps to remove phytic acid, which prevents minerals such as magnesium, iron, calcium, zinc and chromium from being absorbed by the gut, increases nutrient availability and helps to make the grains or seeds much easier to digest. I’ve been a fan of quinoa for awhile, because it is one grain that is a little protein and nutrient packed powerhouse! One serving of sprouted quinoa contains approximately 14 grams of protein, as well as the full spectrum of amino acids…the only grain to do so! Sprouted quinoa is also very quick cooking. You can have this type of quinoa ready to eat in about 15 minutes! I really like this casserole a lot! It is very tasty, doesn’t call for any canned, cream soups and it is easy to prepare….and isn’t that the best!!