INGREDIENTS
2 cups
vegetable broth
1 cup
quinoa
1 lb
brussels sprouts
1 tbsp
olive oil
1 tbsp
oregano
1 1/2 tsp
thyme
3/4 tsp
salt
1/2 tsp
pepper
1/8 tsp
ground nutmeg
1 pinch
pepper flakes
1 1/2 cups
gruyère cheese
3/4 cup
fontina cheese
1 cup
milk
1/4 cup
parmesan cheese
1/2 tbsp
olive oil
1 tsp
garlic
1 slice
bread