For The Curry Quinoa For The Lemon Dijon Dressing For The Kale Brussels Sprouts Salad

1. Preheat the oven to 200 degrees C.
2. Add the quinoa, vegetable broth, and curry powder to a small pot and bring to a low boil.
3. Once boiling, stir, then reduce heat to low and let simmer uncovered for about 15 minutes (or until most of the liquid is absorbed).
4. Remove from heat, cover and let sit for about 10 minutes.
5. Meanwhile, add the brussels, olive oil, salt and pepper to a baking pan and toss to combine.
6. Roast for about 5-8 minutes, tossing halfway or until lightly browned.
7. Whisk together all ingredients for the dressing.
8. Add the chopped kale to a bowl and toss with the dressing.
9. When the quinoa is done, toss in the pomegranate, cranberries, and almonds. Mix to combine.
10. Add the quinoa and brussels to the kale bowl and toss to combine. Enjoy!