This recipe is from Dreena Burton's Eat Drink and Be Vegan. It's a super simple and very tasty dish that uses red bell pepper, fennel, chick peas, quinoa and vegetable stock. All of the ingredients are put into a casserole dish and baked in the oven. The quinoa cooks in the casserole dish, so it's a good one-dish meal. I had both regular and black quinoa on hand, so I mixed them together to give the dish a little extra color.
It's been a looooong time since I cooked fennel, and it was nice to have something different for a change. Fennel provides an excellent source of potassium, vitamin C, and fiber. It is also a very good source of folic acid, phosphorous, iron, calcium, magnesium and manganese. Fennel is often used medicinally, and it's known to treat digestion problems, menstrual disorders, respiratory disorders and eye problems. It also contains large amounts of anticancer compounds, so it's a food that should really be eaten more often.
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