Brussels sprouts with quinoa

When I find Brussels sprouts, I always stock up: Rich in nutrients, quick to cook, they take up little space and in a sealed plastic bag they are stored well for days.
Quinoa is rich in mineral salts and fibers and contains a good quantity of all the essential amino acids. Together the two becomes a nutritious dish full of antioxidant properties.

ingredients:

• 1 clove of garlic
• brussels sprouts
• 150 g of quinoa
• extra virgin olive oil

Prepare the sprouts by removing the core at the bottom and the outer leaves and cut a cross on the stem to speed up the final cooking time.Rinse the quinoa. Light a fire, add two parts of water and a part of quinoa in a saucepan and bring it to simmer over medium heat for about 15 minutes until you see the white quinoa germs forming into a spiral.Remove the pan from the heat and leave the quinoa to rest for about 5 minutes under a lid.
Meanwhile, light another fire, add the sprouts and a little water into a pot together with roughly chopped garlic and salt.Cover the pot and cook over medium heat for about 10-15 minutes until the sprouts turn out slightly withered and a beautiful bright green.
When cooked, transfer the quinoa to the pot of sprouts, mix well and season with extra virgin olive oil.