Ingredient:

• 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
• 1 ½ teaspoons dried thyme
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ⅛ teaspoon ground nutmeg
• Pinch red pepper flakes, optional
• 4 ounces (about 1 ½ 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 bread, torn into pieces and processed into crumbs in a food processor or blender