Brussels Sprouts and Quinoa Salad

 3 Tbsp olive oil, divided

3 shallots, minced

3 garlic cloves, minced

2 cups plus 2 Tbsp water, divided

1 cup quinoa, rinsed

1 cup fresh Brussels sprouts

1/2 cup dried cranberries

1/2 chopped walnuts, toasted

2 tbsp chopped fresh parsley

1/4 cup lemon juice

1/2 tsp salt

1/8 tsp pepper

1.  In a small sauce pan, heat 1 Tbsp olive oil over medium heat.  Add shallots; cook and stir 3 minutes.  Add garlic; cook 1 minute longer  Remove.

2.  In same saucepan, bring 2 cups water to a boil.  Add quinoa.  Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.  Remove from heat; fluff with a fork.  Cool.

3.  Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes, Drain. When cool enough to handle, remove leaves from sprouts.  Discard cores. 

4.  Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley.  Whisk together lemon juice, sat, pepper and remaining olive oil.  Stir in shallots and garlic. Toss with quinoa mixture.  Refrigerate, covered, 20 minutes.

Serves 6