Nourishing Quinoa Bowl with Roasted Brussels Sprouts

For the quinoa: Toast up the quinoa along with pine nuts in a dry pan. Add water, olive oil, salt, pepper, and garlic powder, cover with the lid, and cook according to the instructions on the package. Squeeze in some lemon when done.

For the Brussels sprouts: Toss in avocado oil, pink salt, pepper, and garlic powder and bake at 425°F (218°C) for 30 minutes, flipping halfway through.

Assemble the bowl with cooked quinoa, roasted Brussels sprouts, 7-minute boiled eggs, sliced avocado, and cucumbers. Sprinkle with hemp seeds.