Roasted Brussels Sprouts & Quinoa with Warm Red Onion Vinaigrette

Preheat oven to 450 degrees F. Line a half sheet pan with parchment paper. Spread Brussels sprouts over pan, drizzle with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Mix well and roast for 10 minutes. Meanwhile, prepare quinoa according to package instructions and drain any excess liquid. Add 2 tablespoons olive oil and mix to coat evenly. In a large skillet over medium high heat, toast quinoa until crispy (use a wooden spoon to scrape the bottom of the pan if quinoa begins to stick), then transfer to a large bowl. Return skillet to medium heat and add 2 tablespoons olive oil, red onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 3 to 4 minutes, then whisk in vinegar and mustard. Keep warm until ready to serve. Add parsley, Brussels sprouts, and vinaigrette to quinoa. Mix well and serve.