Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa
  • 2 cups water
  • 1 tbsp extra virgin olive oil
  • 1/2 onion (, sliced)
  • 1 lb Brussels sprouts (, trimmed and sliced)
  • 1 pomegranate (, seeded)
  • 1 tbsp red wine vinegar
  • 1/8 tsp salt and pepper; adjusted to taste

Instruction

  • Clean the quinoa.
  • Bring to boil 2 cups of water on medium high heat.
  • Once the water is boiling, salt the water and add the quinoa, stir.
  • Allow the pot to resume boiling then stir well. Reduce heat to low, cover and allow to cook for 12-15 minutes.
  • Meanwhile, over a medium-high flame, heat a sauté pan, add the olive oil.
  • Add the onion and cook for 2 minutes, then add the Brussels sprouts.
  • Allow the Brussels to get some color on them, reduce heat to medium and cook for about 7 minutes.
  • Add the pomegranate seeds, mixing well.
  • Add the salt, pepper, and red wine vinegar.
  • Once cooked through, set aside.
  • When the quinoa is cooked, add it to a large bowl. Then add the sautéed Brussels mixture to the bowl and mix well.
  • Serve and enjoy.