Place quinoa into a fine mesh strainer and rinse under cold running water for 2 or 3 minutes. Drain for a few minutes.

Bring water to a boil in a medium pan, add the quinoa, a clove of garlic and salt. Turn down the heat to medium-low, cover, and cook for about 15 or 20 minutes until the quinoa is fluffy.

Remove the garlic clove from the pan as it was only used for flavoring. After cooking, just let the quinoa rest for a total of five minutes. After five minutes you can remove the cover, fluff and separate the grains with a fork. Set the quinoa aside.

Preheat the oven to 350°F (175°C).

In a medium bowl, add Brussels sprouts and toss with extra-virgin olive oil, balsamic vinegar, salt and pepper.

In a medium roasting pan lined with parchment paper, spread Brussels sprouts out evenly and in a single layer on the baking sheet.

Roast in the oven for about 20 minutes.

In a mixing bowl, add roasted Brussels sprouts, the quinoa, and pomegranate seeds.

Drizzle with lemon juice, extra virgin olive oil, salt and pepper. Toss gently until the salad is fully combined.

Either serve the salad warm or let it completely cool.