White Cheddar and Brussels Sprout Quinotto

  • Preparation time
    65 min
  • Difficulty Easy
  • Number of servings
    2
Ingredients
  • Brussels sprouts -- 1 cup
  • Olive oil, as needed -- 1/2 oz
  • Garlic powder, to taste -- 1/2 tsp
  • Thyme, fresh, minced -- 1/2 tsp
  • Barley, pearled, cooked in low-sodium chicken stock -- 1/3 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 Sauce -- 1/3 cup
Preparation
  • 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.
Nutritional facts per serving
Energy
275.9 kcal | 13.0 %
Protein
5.9 g | 8.0 %
Carbohydrates
32.0 g | 46.0 %
Sugars
0.0 g
Fiber
4.4 g
Sodium
317.2 mg
Fats
14.1 g | 46.0 %
Saturated Fats
3.0 g
Components