Ingredients

The following ingredients have 4 Servings
  • Olive oil
  • 1 pound Brussels sprouts (thinly sliced)
  • 2 large shallots (thinly sliced)
  • Sea salt
  • 1 cup quinoa
  • 2 large eggs (beaten)
  • 1 1/2 cups shredded sharp cheddar cheese

Instruction

  • Preheat the oven to 400°. Grease a large cast-iron skillet or casserole dish and set aside.
  • Toss the Brussels sprouts and shallots with 1 tablespoon olive oil and ½ teaspoon salt on a parchment lined baking sheet. Roast in the oven until lightly browned, 25 minutes. Set aside to cool.
  • Meanwhile, in a small lidded saucepan, bring 2 cups of water, the quinoa and ½ teaspoon salt to boil. Cook for 15 minutes, until the liquid is absorbed. Set aside uncovered to cool.
  • In a large mixing bowl, combine the cooled sprouts, quinoa, egg, ½ teaspoon salt and 1 cup cheese.
  • Transfer to the prepared dish and spread in an even layer. Top with the remaining cheese.
  • Bake until the cheese has begun to brown, 15 minutes. Serve warm or at room temperature.