Brussels sprouts (cut in half)
4 Tablespoons of fresh mint (sliced)
1/4 cup of canola oil 2 large shallots (sliced very thin)
1 cup rice wine vinegar
1/4 c salt 1/4 c sugar
1 inch of ginger
2 garlic cloves
1 dried chili
1 cup quinoa (white or red)
2 quarts of water
1/4 c olive oil
1/4 cup sugar
1/4 cup rice wine vinegar
2 teaspoons of red pepper flakes salt+pepper to season

Directions for the quinoa
Bring the two quarts of water up to a rolling boil and add the quinoa, stirring. Simmer for 8 minutes and drain well. When the quinoa is cool, heat 1/4 cup of olive oil in a heavy bottomed saute pan. Add the quinoa and stir until crunchy and toasted, season with salt and pepper. Set aside.

Directions for the hot and sweet sauce
Place sugar, rice wine vinager and red pepper flakes in a sauce pot and bring to a boil. Reduce until it is the consistency of thin maple syrup. Set aside. (This is the “sweet” in sweet and sour)

Directions for the pickled shallots
Combine 1/4 cup of sugar, 1/4 cup of salt, 1 cup of rice wine vinegar ginger, garlic and chili in a small pot and heat until sugar and salt dissolve. Cool completely. Slice shallots very thin and soak with pickling liquid. (This provides the sour component to the dish)

Directions for the Brussels
Heat a large flat bottomed saute pan with 1/4 cup of canola oil. Place the brussels in the pan one by one, cut side down, season with salt and pepper. When the brussels brown nicely (on the cut side) add 4 tablespoons of water to the pan and let evaporate on medium heat. Transfer the brussels sprouts to a bowl and dress with hot and sweet sauce, pickled shallots and fresh mint. Finish with a 1/2 cup of toasted quinoa on top.