INGREDIENTS
1 lb
Brussels sprouts
1 tbsp
Dijon mustard
1 tsp
Worcestershire sauce
1/2 cup
Quinoa, cooked
1/2 cup
Quinoa flakes
1/2 tsp
Black pepper, fresh ground
1/2 tsp
Caraway seeds
1/2 tsp
Sea salt
3 tbsp
Olive oil, extra virgin
1/4 cup
Walnuts
1 tablespoon unsalted butter or Earth Balance