I will be the first to admit, I am the baker, Tyler is the cook. Here is a recipe that we have made twice already because it is so good. Ok, ok Tyler has made it twice (per my request)…I shredded the cheese, that has to count for something.

Creamy Roasted Brussels Sprout and Quinoa Gratin
(adapted from Cookie & Kate)

Ingredients:
1 cup water (or chicken broth if you have it)
1/2 cup quinoa (rinsed and drained)
1/2 lb of Brussels sprouts, quartered
1 tbsp olive oil
1/2 tsp thyme
1/4 tsp salt
1/4 tsp pepper
pinch of nutmeg
pinch of red pepper flakes
3/4 cup shredded Gruyere cheese
1/2 cup Fontina cheese
1/2 cup milk
2 tbsp grated Parmesan cheese
1/3 cup bread crumbs

Directions:
Preheat oven to 350 degrees. Bring water (or chicken broth) to boil on stove top. Add Quinoa, cover and reduce to simmer for about 10 minutes or until liquid is absorbed. When this is done, keep cover on and set aside.

Coat Brussels sprouts in olive oil, arrange in a single layer on a baking sheet and cook for about 12 minutes.

Stir in thyme, salt, pepper, nutmeg and red pepper flakes into cooked quinoa. Add milk, shredded Gruyere and Fontina cheeses to quinoa mixture and stir until incorporated.

Once Brussels sprouts have been cooked, stir them into the quinoa mixture.

Spread mixture evenly into a deep dish pie pan (or 8×8 baking pan). Sprinkle with parmesan cheese and bread crumbs.

Bake uncovered for 25 minutes. Allow to cool for 10 minutes before serving (this is the hardest part!)

And there you have it, Creamy Brussels Sprouts and Quinoa Gratin!