Nutritional Wisdom with Carly Pollack

Quinoa & Brussels Sprouts Hash

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

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