Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl whisk together oil, mustard, worcestershire, caraway seed, salt and pepper. Add brussels sprouts and toss to cover. Spread in a single layer on the baking sheet. Roast until barely tender about 22 to 25 minutes.

Meanwhile, make the topping by lining a plate with paper towels. Place quinoa and quinoa flakes in a food processor and pulse until crumbly. Heat oil and butter over medium high in a medium skillet until butter has stopped foaming. Add the quinoa mixture and toss to coat. Reduce heat to medium and add walnuts. Salt and pepper to taste and cook for 4 to 6 minutes, stirring constantly. Transfer to paper towels.

Transfer Brussels sprouts to a serving bowl and season with salt and pepper. Sprinkle crumbs over sprouts just before serving.