Brussels Sprout and Quinoa Gratin

Ingredients

• Vegetable Broth

  Organic - 365 Everyday Value

  2 cup or 480g

• Quinoa

  Uncooked

  1 cup or 170g

• Brussels sprouts

  Raw

  1 lb or 453g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Gruyere cheese

  4 oz or 113g

• Fontina cheese

  2 oz or 57g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Butter

  Unsalted

  ½ tbsp or 7g

• Garlic

  Raw

  1 tsp or 3g

• Wheat bread

  1 slice or 25g

Directions

1. Preheat oven to 375 degrees Fahrenheit. Bring the vegetable broth or water to boil in a heavy-bottomed pot. Add the quinoa, cover, reduce heat to low and simmer for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside.
2. Chop in half the brussles; quarter the larger ones. Toss the prepared brussels sprouts with enough olive oil to lightly coat the sprouts on all sides. Arrange in a single layer on a rimmed baking sheet and bake for about 12 to 18 minutes, until they're starting to caramelize on the edges.
3. Reduce the oven heat to 350 degrees. Stir the dried oregano, thyme, salt, pepper, nutmeg and red pepper flakes into the quinoa. Then stir in the cheese until it's all melted. Stir in the milk until the cheese and milk are evenly incorporated into the quinoa. Discard any burnt single Brussels sprout leaves on the pan, then stir the roasted sprouts into the quinoa. Transfer the mixture to an 8 by 8-inch square baking dish and sprinkle evenly with grated Parmesan.
4. Melt the butter in a medium-sized pan over medium heat. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Sprinkle the bread crumbs over the gratin.
5. Bake uncovered for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.