Preheat oven to 400 degrees F (200 degrees C).
Thinly slice Brussels Sprouts (1 pound).
Thinly slice Shallot (2).
Toss sliced brussels sprouts and large shallot with Extra-Virgin Olive Oil (1 tablespoon) and Sea Salt (to taste). Place in the oven and roast until browned, about 25 minutes.
Meanwhile, in a small lidded saucepan, bring 2 cups of water, the Quinoa (1 cup) and Sea Salt (to taste) 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, Large Egg (2), Sea Salt (to taste), and Sharp Cheddar Cheese (1 1/2 cup).
Transfer to a greased casserole dish or cast iron skillet and spread in an even layer. Top with the remaining cheese.
Bake until the cheese has begun to brown, about 15 minutes. Serve and enjoy!