Cook the quinoa. Rinse 1 cup of quinoa under cold water. Add to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Turn off the heat and let sit, covered, for 5 minutes. Fluff with a fork.

Heat the oven. Preheat to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.

Prep the Brussels sprouts. Trim the ends and halve lengthwise. If some are very large, quarter them so they roast evenly.

Toss with maple and oil. On the baking sheet, combine Brussels sprouts with 2 tablespoons olive oil, 2 tablespoons maple syrup, 1/2 teaspoon salt, and black pepper. Spread into a single layer, cut sides down for maximum caramelization.

Roast until caramelized. Bake for 18–22 minutes, stirring once near the end. You want deep golden edges and tender centers. If they need more color, give them 2–3 extra minutes.

Toast the nuts or seeds. While sprouts roast, toast your nuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Keep them moving to avoid burning. Let cool.

Make the dressing. Whisk together 2 tablespoons olive oil, 1 tablespoon maple syrup, lemon juice, Dijon, garlic, vinegar (if using), a pinch of red pepper flakes, salt, and pepper. Taste and adjust: add more lemon for brightness, more maple for sweetness, or more Dijon for bite.

Combine everything. In a large bowl, add the warm quinoa, roasted Brussels sprouts, toasted nuts, and dried fruit. Pour over the dressing and toss gently to coat.

Finish with herbs and cheese (optional). Fold in chopped parsley and any cheese you like. Taste and add salt, pepper, or extra lemon to bring it to life.

Serve warm or at room temp. It’s great right away, but the flavors deepen as it sits for 10–15 minutes.