Brussels Sprout and Quinoa Gratin

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  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

  Shredded

  ¼ cup or 20g

• Butter

  Unsalted

  ½ tbsp or 7g

• Garlic

  Raw

  1 tsp or 3g

• Whole-wheat bread

  Commercially prepared

  1 slice or 28g

Directions

1. Preheat oven to 375°F. In a heavy-bottomed pot, bring the vegetable broth to a boil. Add quinoa, cover, reduce heat to low, and simmer for 17 to 20 minutes until all liquid is absorbed. Set aside.
2. Halve the Brussels sprouts, quartering the larger ones. Toss with olive oil and arrange in a single layer on a baking sheet. Bake for 12 to 18 minutes until caramelized.
3. Reduce oven heat to 350°F. Stir oregano, thyme, salt, pepper, nutmeg, and red pepper flakes into the quinoa. Mix in Gruyere and Fontina cheeses until melted, then stir in milk. Discard any burnt Brussels sprout leaves and mix in the roasted sprouts. Transfer to an 8x8-inch baking dish and top with Parmesan.
4. Melt butter in a pan over medium heat. Add garlic and cook until fragrant. Add bread crumbs and cook until browned and crisp. Sprinkle over the gratin.
5. Bake uncovered for 25 minutes until the top is golden. Allow to cool for 10 minutes before serving.

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