Photo: K8
Creamy Roasted Brussels Sprout and Quinoa Gratin
17 ingredients
20 min + 25 min
6 to 8 servings
openrecipes
Roasted brussels sprouts and quinoa collide in this creamy, cheesy, texture-rich dish. If you're looking for a healthier gratin recipe, this is it! If you need a gluten-free dish, just use gluten-free bread to make the bread crumbs. Recipe yields 6 to 8 servings.
Estimated Nutrition (whole recipe, rough)
1063
Calories
43g
Protein
59g
Fat
96g
Carbs
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Onion | 1 medium (110g) | 44 |
| Almond Milk | 1 cup (240ml) unsweetened | 30 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1½ teaspoons dried thyme
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
- Pinch red pepper flakes, optional
- 4 ounces (about 1½ cups) grated Gruyère cheese
- 2 ounces (about ¾ cup) grated Fontina cheese
- 1 cup low-fat milk (cow's milk tastes best but unsweetened plain almond milk works, too)
- ¼ cup grated Parmesan cheese
- ½ tablespoon butter or extra-virgin olive oil
- 1 teaspoon pressed or minced garlic
- 1 slice whole wheat bread or gluten-free free, torn into pieces and processed into crumbs in a food processor or blender
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes