Quinoa with Brussels Sprouts and Pecans

Quinoa is sauteed with shredded Brussels sprouts, crunchy pecans, mushrooms and carrots

1 cup / 225 g quinoa, any color
1 2/3 cup / 375 mL vegetable stock or water
1 lb / 450 g Brussels sprouts, sliced thin
2 Tbs cooking oil, divided
1 small onion, diced
2 small carrots, diced
2-3 cloves garlic, minced
4 oz / 114 g shiitake or other mushrooms, sliced
0.5 cup / 114 g chopped pecans
Large pinch of crushed red pepper flakes
2 tsp soy sauce
Dash of sherry vinegar or lemon juice
Salt and freshly ground pepper

View the full recipe at Borrowed Salt →