Brussels Sprout and Quinoa Gratin
1 serving of brussels sprout and quinoa gratin contains 357 Calories. The macronutrient breakdown is 34% carbs, 46% fat, and 20% protein. This is a good source of protein (32% of your Daily Value), fiber (19% of your Daily Value), and potassium (12% of your Daily Value).
- Makes
- 6 servings
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
Ingredients
- Crushed red pepper flakes
¹⁄₁₆ tbsp or 0.04g
- Gruyere cheese
4 oz or 113g
- Fontina cheese
2 oz or 57g
- Wheat bread
1 slice or 25g
Directions
- 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.
- 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.
- 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.
- 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.
- Bake uncovered for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.
Nutrition Facts
For 1 serving of brussels sprout and quinoa gratin (269g)
Nutrient | Value | %DV |
---|---|---|
Calories | 357 | |
Fats | 19g | 24% |
Saturated fats | 8g | 40% |
Trans fats | 0.1g | |
Cholesterol | 41mg | 14% |
Sodium | 684mg | 30% |
Carbs | 31g | 11% |
Net carbs | 26g | |
Fiber | 5g | 19% |
Sugar | 4g | |
Protein | 18g | |
Calcium | 391mg | 39% |
Iron | 3mg | 38% |
Potassium | 559mg | 12% |
Vitamin D | 1μg | 5% |
Vitamins and Minerals | ||
Alpha carotene | 5μg | |
Beta carotene | 367μg | |
Caffeine | 0mg | |
Choline | 47mg | 9% |
Copper | 0.2mg | 24% |
Fluoride | 1μg | |
Folate (B9) | 108μg | 27% |
Lycopene | 0μg | |
Magnesium | 91mg | 22% |
Manganese | 1mg | 40% |
Niacin | 1mg | 8% |
Pantothenic acid | 1mg | 16% |
Phosphorus | 401mg | 57% |
Retinol | 116μg | |
Riboflavin (B2) | 0.3mg | 27% |
Selenium | 11μg | 21% |
Theobromine | 0mg | |
Thiamine | 0.3mg | 22% |
Vitamin A IU | 1002IU | |
Vitamin A | 147μg | 16% |
Vitamin B12 | 1μg | 30% |
Vitamin B6 | 0.3mg | 27% |
Vitamin C | 64mg | 72% |
Vitamin D IU | 28IU | |
Vitamin D2 | 0μg | |
Vitamin D3 | 1μg | |
Vitamin E | 2mg | 15% |
Vitamin K | 144μg | 120% |
Zinc | 3mg | 25% |
Sugars | ||
Sugar | 4g | |
Sucrose | 0.3g | |
Glucose | 1g | |
Fructose | 1g | |
Lactose | 2g | |
Maltose | 0.1g | |
Galactose | 0g | |
Starch | 16g | |
Fats | ||
Saturated fats | 8g | 40% |
Monounsaturated fats | 7g | |
Polyunsaturated fats | 2g | |
Trans fats | 0.1g | |
Fatty Acids | ||
Total omega 3 | 0g | |
Total omega 6 | 0.1g | |
Alpha Linolenic Acid (ALA) | 0g | |
Docosahexaenoic Acid (DHA) | 0g | |
Eicosapentaenoic Acid (EPA) | 0g | |
Docosapentaenoic Acid (DPA) | 0g | |
Amino Acids | ||
Alanine | 1g | |
Arginine | 1g | |
Aspartic acid | 1g | |
Cystine | 0.2g | |
Glutamic acid | 3g | |
Glycine | 0.4g | |
Histidine | 1g | |
Hydroxyproline | 0g | |
Isoleucine | 1g | |
Leucine | 1g | |
Lysine | 1g | |
Methionine | 0.4g | |
Phenylalanine | 1g | |
Proline | 2g | |
Serine | 1g | |
Threonine | 1g | |
Tryptophan | 0.2g | |
Tyrosine | 1g | |
Valine | 1g |