Directions

Preheat the oven to 400°F.

In a medium-sized mixing bowl, toss together the Frigo® Crumbled Feta Cheese, Frigo® Shredded Parmesan Cheese, the package of unheated quinoa and brown rice with garlic, lemon zest and juice, brown sugar and 1 tablespoon of butter. Reserve the mixture to the side.

Heat a small stockpot with water to a boil on high and blanch the Brussels sprouts until fork tender, about 6 minutes.

Meanwhile, in a large, cast-iron skillet or oven-safe sauté pan, heat the remaining butter and sauté the shallots, fennel seed, salt and pepper on medium-low heat until the shallots are translucent, about 7 minutes. When the Brussel sprouts are fork tender, drain them, toss them with the shallots and remove them from the heat.

Scoop the Brussels sprouts mixture into an 8x8-inch greased baking dish and top with the cheese and quinoa mixture.

Bake until the cheese begins to melt, about 15 minutes, and then turn the broiler to high and brown the cheese for 2 minutes.

Serve warm.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.