Creamy Roasted Brussels Sprout and Quinoa Gratin
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Cookie and Kate · by Cookie and Kate★ 4.8

Creamy Roasted Brussels Sprout and Quinoa Gratin

NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 38%
CARBS 33G37% OF CAL
7G FIBER21G OTHER5G TOTAL SUGAR
FAT 17G44% OF CAL
7G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted brussels sprouts and quinoa in a creamy, cheesy sauce with a bread crumb topping. This texture-rich vegetarian main is hearty and satisfying for lunch or dinner.

maincasserolegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups vegetable broth or water
  • 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
  • 1 pound Brussels sprouts, small sprouts halved and large sprouts quartered
  • 1 to 2 tablespoons extra-virgin olive oil
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • ⅛ teaspoon ground nutmeg
  • Pinch red pepper flakes, optional
  • 4 ounces (about 1 1/2 cups) grated Gruyère cheese
  • 2 ounces (about 3/4 cup) grated Fontina cheese
  • 1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
  • 1/4 cup grated Parmesan cheese
  • 1/2 tablespoon butter or extra-virgin olive oil
  • 1 teaspoon pressed or minced garlic
  • 1 slice whole wheat bread or gluten-free bread, torn into pieces and processed into crumbs in a food processor or blender
PREP
20M
SODIUM
872MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.