Preheat oven to 375 degrees F. Line 2 rimmed baking sheets with parchment. Microwave quinoa according to package directions, then spread out on a prepared baking sheet and let cool 10 minutes, until no longer steaming.

Meanwhile, in a small bowl of cold water, submerge red onion slices and let sit at least 10 minutes (this will soften the onion and mellow out the bitterness). Drain on paper towels.

Drizzle quinoa with 1 tablespoon oil and season with salt and pepper. Stir to coat and spread into an even layer. Transfer Brussels sprouts to the second baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Toss to coat and spread into an even layer.

Bake 20 to 30 minutes, rotating baking sheets from top to bottom halfway through cooking, until quinoa is crispy and Brussels sprouts are browned and tender. Remove from oven and cool slightly.

Meanwhile, in a blender, combine garlic, anchovies, lemon juice, mustard, Worcestershire sauce, remaining 4 tablespoons oil and 1/4 cup Parmesan. Blend until smooth. Season with salt and pepper to taste.

In a large serving bowl, combine Brussels sprouts, crispy quinoa and red onion. Drizzle with 1/2 of the dressing and toss to combine. Let sit 10 minutes. Sprinkle with remaining 1/4 cup Parmesan and serve with remaining dressing.

Source: Hannaford fresh Magazine, January February 2024