Ingredients

1 Kg  Brussels sprouts, trimmed and halved
1 cup pecans, roughly chopped
2 tablespoons olive oil
2 cloves garlic, finely chopped
salt and black pepper
1 cup red quinoa

Method

Heat oven to 200° C.

On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Turn the Brussels sprouts cut-side down.
Place baking tray in oven and roast  until golden and tender, around, 20 to 25 minutes

Meanwhile, rinse the quinoa in a strainer

Place in a medium saucepan with two cups of water and bring to the boil

Reduce to simmer and place a lid on the saucepan

Simmer until all the water is absorbed (about 10-15 minutes)

Fluff the quinoa with a fork, and place on a large serving plate

Spoon the Brussel sprouts and pecans onto the quinoa to serve

Serves 4