Brussels and quinoa tossed in a garlic cream sauce topped with melted Gruyere cheese and italian herbs. A decadent dish that is perfect for entertaining or having a date night in.
Is anyone else eating copious amounts of greens right now in attempt to off-set some of the holiday treats? I woke up this morning CRAVING healthy food like no other. It seems as I get older, I indulge more and more around the holidays.
Perhaps the abundance of work holiday parties?
Celebrating all holidays twice, each with my family and my boyfriends’?
Just being overall more lax about my diet?
Or maybe I’m just trying to rationalize going hog wild the past month?
I literally woke up New Years Day and ate leftover champagne cake balls for breakfast. Nice to see you, rock bottom.
Needless to say, I am ready to get back into my routine and incorporate all of the nutritious foods I love back into my daily diet. Starting with brussels! Aka, the creme de la creme of veggies.
Brussels and quinoa are going to be the superfood combo of the year. I’m calling it now. They just work in such perfect harmony together. And yes, you can still call them superfoods even when there is a creamy blanket of melted Gruyere cheese over them. And a garlic cream sauce. Because, #calcium.
Despite the cheesy, creamy goodness, this dish is still relatively low in fat. It’s also high in both protein and fiber and can easily be made gluten free. I enjoyed it as a side dish (SO delish with steak!), but it’s definitely filling enough to be a meal on its own. Perfect for meatless Monday!
So I have to tell you guys about the sandwich I recently had that changed my life. It’s only relevant because it somewhat inspired this dish. Have you guys had a KALE grilled cheese??
Most of us can agree grilled cheese sandwiches are superfoods on their own, but add some crispy, slightly bitter kale and holy camoley, it’s a SUPERBfood sandwich. The one I had contained loads of melted Gruyere cheese, crispy garlicky kale, and a smoky Dijon mustard spread piled high on thick, toasted multigrain bread. Ugh, heaven. I’ve been craving a green + Gruyere combo every since.
Of course I could remake a similar sandwich at home, but what’s the fun in that? 😉
This Gratin totally satisfied my craving, plus some. I just love how the Gruyere cheese and garlic sauce make the dish taste so decadent and indulgent. It honestly tastes like something I would order at a steakhouse and then proceed to bribe the waiter for the recipe. Seriously, you guys would be embarrassed to dine out with me.
If you’re kicking off the first week of the year with a weekly dinner plan, this dish should definitely be added to your list! It’s simple, incredibly satisfying and pairs well with just about anything.
Even champagne cake balls.
- 1 lb brussels sprouts, trimmed of stems and sliced in half
- 1 cup cooked quinoa
- 1 shallot, diced
- 2 cloves of garlic, minced
- 1 tbsp flour (sub for GF flour for gluten-free)
- 1 tsp Italian seasoning
- ½ tbsp butter
- 2 tsp coconut oil (sub for olive oil)
- ½ cup low sodium chicken broth
- ⅔ cup skim milk
- 2 ounces grated Gruyere cheese
- Sea salt and fresh ground pepper to taste
- Preheat oven to 400 degrees F. Grease an 8x12 casserole or gratin dish with non-stick cooking spray. Add brussels, coconut oil and a dash of salt and pepper to dish and toss evenly to combine. Roast for 30 minutes, tossing once half-way through.
- During the last 10 minutes of roasting, prepare the garlic cream sauce by melting butter in a large non-stick skillet over medium heat. Add shallots, garlic and a dash of salt and pepper and saute for ~5 minutes, until softened. Whisk in flour, stirring continuously for 1-2 minutes. Add chicken broth, milk and Italian seasoning, stirring mixture until evenly combined, and cook on medium-low heat until sauce is slightly thickened, ~5-6 minutes. Add about two thirds of the Gruyere cheese (reserving the rest for the topping) and allow the cheese to completely melt in the sauce.
- Add quinoa to casserole dish and toss with roasted brussels. Coat the mixture with garlic cream sauce and sprinkle the remaining cheese on top.
- Place back in the oven for an additional 12-15 minutes, until golden and bubbly. Serve!