While the oven is preheating, add the veggie broth to a pot and bring to a boil. Add the quinoa, cover, and reduce heat to low and simmer for about 15- 20 minutes. Keep an eye on the quinoa and set aside when all the liquid is absorbed.
Lightly coat the halved brussel sprouts with olive oil and arrange on a baking sheet and bake for about 12 to 18 minutes, until its starting to brown on the edges.
Stir the dried oregano, thyme, pepper, nutmeg, minced garlic and milk into the quinoa and pour mixture into an 8 x 8 inch square baking dish.
Top the mixture with the cooked brussel sprouts and tomatoes.
Sprinkle the parmesan cheese on top followed by the whole wheat bread crumbs.
Bake uncovered for 25-30 minutes, until the top is browned.
Let cool for 5-10 minutes and enjoy!
Add 1/4 avocado for a little extra flavor and healthy fats!