INGREDIENTS
1 lb
Brussels sprouts, thin
2
Carrots, small
2 cloves
Garlic
1
Onion, small
4 oz
Shiitake
1 2/3 cups
Vegetable stock
2 tsp
Soy sauce
1 cup
Quinoa
1
Large pinch Red pepper flakes
1
Salt and freshly ground pepper
2 tbsp
Cooking oil
1 dash
Sherry vinegar
1/2 cup
114 chopped pecans