1. Preheat the oven to 425 degrees.
2. Make the quinoa: Combine 2 cups of well-rinsed quinoa with 3 cups of water and 1/2 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 1/2 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.