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

• Wheat bread

  1 slice or 25g

Directions

1. Preheat oven to 375°F. Bring the vegetable broth to a boil in a heavy-bottomed pot. Add quinoa, cover, reduce heat to low and simmer for 17 to 20 minutes, or until all liquid is absorbed. Cover and set aside.
2. Halve the Brussels sprouts; quarter the larger ones. Toss with olive oil to coat. Arrange in a single layer on a baking sheet and bake for 12 to 18 minutes, until caramelized on the edges.
3. Reduce oven heat to 350°F. Stir oregano, thyme, salt, pepper, nutmeg, and red pepper flakes into the quinoa. Add cheeses until melted. Stir in milk. Discard burnt Brussels sprout leaves, then 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, cook until fragrant. Add bread crumbs, cook until browned and crisp. Sprinkle over the gratin.
5. Bake uncovered for 25 minutes, until the top is golden. Cool for 10 minutes before serving.

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