Sweet pomegranates and crunchy Brussels sprouts are tossed with savory quinoa in this savory side dish.
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.
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 salt, pepper, and red wine vinegar.
When the quinoa is cooked, add it to a large bowl. Then add the sautéed Brussels mixture to the bowl and mix well.