Roasted Brussels Sprouts Quinoa Salad

-1 Preheat the oven to 400 F
-1 Trim the ends of the brussels sprouts then slice then into quarters.
-1 Add them to a large sheet pan and toss them in the 2 tbsp of olive oil, 1 tbsp of balsamic vinegar and salt u0026 pepper
-1 Roast for 15 minutes, flip them and roast for another 15 minutes
-1 While they bake, add the quinoa to a pot with the 2 cups of water and salt.
-1 Cover the pot and bring the water to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes until all of the water is absorbed. Fluff the quinoa with a fork and adjust the salt if needed
-1 In a small jar or bowl, combine the dressing ingredients and shake until well combined.
-1 Once the quinoa and brussels sprouts are ready, add them to a large salad bowl with the arugula, chickpeas, onions, nuts and cheese
-1 Toss everything together with the dressing and enjoy!
-1 You can serve this salad warm or cold. Leftovers will stay fresh in the fridge for up to 4 days.