Quinoa With Roasted Lime Brussels Sprouts, Toasted Almonds, Dates and Chipotle-Cilantro Pesto

1. Preheat the oven to 425 degrees.
2. Make the quinoa: Combine 2 cups of well-rinsed quinoa with 3 cups of water and ½ tsp sea salt in a large heavy-bottom pot. Bring to a boil, then reduce to low and simmer for approximately 20 min or until the quinoa reveals the curlique – “tail” and is tender. Drain, if necessary and put into a large bowl, fluff with a fork and let cool.
3. While the quinoa is cooking, roast the brussels sprouts: Toss the halved brussels sprouts in a bowl with 2 tblsp of olive oil until just lightly coated. Season with salt and pepper and a pinch of cayenne. Spread the coated and seasoned sprouts evenly amongst 1-2 large rimmed large baking sheets (they must not be crowded or they will steam and not brown) and into the oven. Roast for approximately 25 – 30 minutes, flipping them in the oven 2 or 3 times, until they are crispy and browned yet tender. Remove from oven and sprinkle the 1.5 tblsp of lime juice evenly across the brussels sprouts.
4. While the quinoa and sprouts are cooking, make the pesto: Pulse the cilantro, pumpkin seeds, coriander seeds, and garlic in a food processor until coarsely chopped. With the machine running, gradually add 1 tblsp lime juice, 1/3 cup oil, then 1/3 cup of water, blending until coarse purée forms. Add the adobo sauce. Season the pesto to taste with salt and pepper.
5. In the large bowl with the quinoa, add 2 tblsp of olive oil, add in the brussels sprouts, add half of the pesto and toss well. Add the arugula, green onion/scallions, dates and avocado cubes to the bowl, toss again lightly, place into bowls, then garnish with toasted almonds and shaved cheese. Add remaining pesto as desired. Finish with a generous amount of freshly cracked black pepper and salt to taste.

**Protein Alternative: Add cooked, shredded boneless, skinless chicken that has been seasoned lightly with salt and pepper, just after adding the pesto.