Warm Brussels Sprout Salad

Place a small saucepan over high heat. Add 1 3/4 cups water and the quinoa and season with salt. Bring to a boil, reduce heat to low, and cover. Cook until the water has been absorbed, about 15 minutes.

Halve the avocado, remove the pit, and scoop the flesh from the skin. Discard pit and skin. Reserve one half for garnish, and add the other half to a blender. To the blender, also add the sherry vinegar, and ¾ cup water. Blend until smooth, about a minute. Season to taste with salt and pepper.

Rinse and dry the produce. Trim the stems from the Brussels sprouts. Discard stems, and thinly slice the sprouts. Peel the clementine, separate the segments, and cut each segment in half. Thinly slice the remaining avocado half. Set everything aside.

Place a large skillet over medium-high heat. Add 1 tbsp oil. Roughly chop the hazelnuts, just enough to break them up a little bit. Put them in the pan, and toast them just until they begin to get fragrant and turn a golden brown, about 2 to 3 minutes.

When the nuts are toasted, add the shredded Brussels sprouts, cranberries, and hemp seeds to the same pan. Cook until the Brussels sprouts are tender, about 3 to 5 minutes. Season to taste with salt and pepper.

In dinner bowls, portion out the quinoa, and top with the Brussels sprouts. Pour the avocado dressing on top, and garnish with the diced clementines and avocado. Enjoy!