crunchy brussel sprout hash

SERVINGS : 1
PREP TIME: 2 MINUTES
COOK TIME: 20 MINUTES

Gluten Free, Dairy Free, Vegan

INGREDIENTS:

2 tbsp sunflower oil (or cooking oil of choice - avocado, safflower… preferably not EVOO as it has a low smoke point.)

1/2 red onion, sliced.

1/2 tsp salt

2 cups shredded brussel sprouts (I usually buy them at Whole Foods already shredded for easy lunchtime prep - but you can also do yourself from whole brussels)

1/2 cup leftover grain (I like quinoa for this dish but use what you’ve got! Also- best to only use leftover grains within 24 hours of prepping- old grains can be hard to digest in your belly)

2 tbsp slivered almonds + more cooking oil

toppings: squeeze of lemon if you’ve got it.

DIRECTIONS:

Warm oil in pan on medium/low heat. Add red onion and salt. Saute until soft, around 5 minutes.

Add brussels to the pan. Sprinkle with a bit more salt. Saute for 10 minutes until soft / slightly browning.

Add grain to pan, saute for a few minutes until well integrated and warmed. Then pour brussel hash into bowl.

In the same pan, add a bit more oil and the slivered almonds + a dash of salt and pepper, Toast until the almonds start to brown, about 1 minute. Remove from heat and sprinkle on top of hash.

Add a squeeze of lemon if you wish! Enjoy!