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Quinoa with Pecans and Brussels Sprouts

Wendy Polisi
  • 40 minutes
  • Serves 6

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