Photo courtesy of Olivia Martin and Andrew Malone.
To cook your quinoa, bring 1/2 cup of water to a boil in a medium sauce. Add the uncooked quinoa and cook for 20 minutes, or until the water has boiled off. Add in the flaxseed and set aside.
Heat a skillet on medium. Slice your Brussels in half, lengthwise. Add the oil to the pan and then the Brussels. Sauté for ten minutes or until the edges are crisp. Season with salt if desired.
In a small to medium saucepan, simmer the vinegar on low for 15 to 20 minutes or until it reduces to a glaze. Add the Daily Good and pepper.
Fill a serving bowl with the quinoa, add the Brussels sprouts, and top with your superfood balsamic glaze. Enjoy!