Directions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Thinly slice Brussels Sprouts (1 pound).
Step 3
Thinly slice Shallot (2).
Step 4
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.
Step 5
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.
Step 6
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).
Step 7
Transfer to a greased casserole dish or cast iron skillet and spread in an even layer. Top with the remaining cheese.
Step 8
Bake until the cheese has begun to brown, about 15 minutes. Serve and enjoy!
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