White Cheddar and Brussels Sprout Quinotto

  • 1:05 TIME
  • 2 portions



Brussels sprouts1 cup
Olive oil, as needed1/2 oz
Garlic powder, to taste1/2 tsp
Thyme, fresh, minced1/2 tsp
Barley, pearled, cooked in low-sodium chicken stock1/3 cup
Quinoa, cooked in low-sodium chicken stock

1/3 cup

Brown rice, cooked in low-sodium chicken stock

1/3 cup

Onions, caramelized

1/4 cup

Chef-mate White Cheddar Cheese Sauce1/3 cup



  1. Preheat oven to 400°F. Toss Brussels sprouts with olive oil, garlic, and thyme, and spread on a parchment-lined sheet tray. Roast for 8-10 minutes or until soft and browned.
  2. In a saucepan over medium heat add Brussels sprouts, barley, quinoa, rice, onions, and Chef-mate White Cheddar Cheese Sauce. Cook, stirring constantly, until all elements are heated through.
  3. Plate and garnish with garlic chips and parsley.