Sweet-and-Sour Brussels Sprouts Stir-Fry

with Black Quinoa and Mint

You’ll char hearty Brussels sprouts in a skillet to develop flavor before tossing them in a sweet-and-sour sauce. The sauce has a little heat from the togarashi, a blend of chile, sesame seeds, ginger, and seaweed. Edamame amps up the protein and adds texture in this quick, delicious take on fried rice.