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Quinoa Brussels Sprout Gratin with Smoked Cheddar

This Brussels Sprout au Gratin recipe couldn't be easier - you only need four ingredients, plus salt and olive oil!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4


  • 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


  1. Preheat the oven to 400°. Grease a large cast-iron skillet or casserole dish and set aside.
  2. 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.
  3. 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.
  4. In a large mixing bowl, combine the cooled sprouts, quinoa, egg, ½ teaspoon salt and 1 cup cheese.
  5. Transfer to the prepared dish and spread in an even layer. Top with the remaining cheese.
  6. Bake until the cheese has begun to brown, 15 minutes. Serve warm or at room temperature.