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

• Swiss 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 the oven to 375°F. In a heavy pot, bring the vegetable broth to a boil. Stir in the quinoa, cover, reduce to low, and simmer until the liquid is absorbed, 17–20 minutes; keep covered off heat.
2. Meanwhile, halve the Brussels sprouts (quarter larger ones). Toss with the olive oil and spread on a sheet pan in a single layer. Roast until browned and tender, 12–18 minutes.
3. Reduce oven temperature to 350°F. Fluff the quinoa, then stir in oregano, thyme, salt, black pepper, nutmeg, and red pepper flakes. Mix in the Swiss and Fontina until melted, then stir in the milk. Fold in the roasted Brussels sprouts (discard any overly charred leaves). Transfer to an 8×8-inch baking dish and sprinkle with Parmesan.
4. Make the garlic breadcrumbs: Tear or pulse the slice of bread into coarse crumbs. Melt the butter in a skillet over medium heat, add the garlic, and cook until fragrant, about 30 seconds. Add the crumbs and cook, stirring, until crisp and golden. Scatter evenly over the gratin.
5. Bake uncovered at 350°F until the top is deeply golden and bubbling around the edges, about 25 minutes. Let rest 10 minutes before serving.