Name: Creamy Roasted Brussels Sprout and Quinoa Gratin
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 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; 1/8 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