Nutritional Wisdom with Carly Pollack

Quinoa & Brussels Sprouts Hash

2 cups Brussels sprouts, trimmed and thinly sliced
2 cloves garlic, minced
1 tbsp apple cider vinegar
1 tbsp coconut oil
sea salt, to taste
black pepper, to taste
1 cup cooked quinoa
1 medium onion, thinly sliced

In a medium skillet over medium heat, heat coconut oil. Add Brussels, onion, garlic and apple cider vinegar and saute until tender. Add salt and pepper and cooked quinoa and stir to combine.

2 Servings