Red Quinoa Salad with Roasted Brussels Sprouts, Apricots and Almonds

Preheat the oven to 425°. In a large bowl, toss the brussels sprouts with 1 tablespoon of the oil and season with salt and pepper. Spread the brussels sprouts on a rimmed baking sheet and roast for about 25 minutes, stirring once, until tender and charred in spots; let cool completely.

Meanwhile, in a small saucepan, cover the quinoa with 2 cups of water. Add a large pinch of salt and pepper and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Spread the quinoa out on a plate and let cool completely.

In a heatproof bowl, cover the apricots with hot water and let soak until plumped, about 10 minutes. Drain the apricots and cut them into 1/4-inch dice.

In a small bowl, whisk the vinegar with the shallot, mustard, agave and the remaining 1 tablespoon of oil. Season the vinaigrette with salt and pepper.

In a large bowl, toss the brussels sprouts with the quinoa, apricots and almonds. Add the vinaigrette and parsley and toss to coat. Season with salt and pepper and serve.