Creamy Roasted Brussels Sprout And Quinoa Gratin

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Cookie and Kate
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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

1½ teaspoons dried thyme

¾ teaspoon salt

½ teaspoon freshly ground black pepper

⅛ teaspoon ground nutmeg

Pinch red pepper flakes, optional

4 ounces (about 1½ 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

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