Preheat oven to 400 degrees. Using a food processor or hand grater, shred the brussel sprouts. You will need approximately 3 cups, more or less. Toss shredded sprouts into the olive oil and spread out on a sheet pan. Roast for 20 to 25 minutes, or until just golden brown, check after 10 minutes and toss to make sure they brown evenly. Transfer to a 2 quart bowl.
2
Roast walnuts in a dry skillet over medium heat just until heated through, about 2 minutes. Set aside to cool.
3
While the sprouts are roasting, cook quinoa following package directions. Make sure to rinse the quinoa before cooking in cool water. Use a fine mesh strainer to do this as the seeds are very tiny. When quinoa is cooked, fluff with a fork and add to the bowl with the shredded brussel sprouts.
4
Add pomegranates arils to the brussel sprouts, quinoa. Add the walnuts, sea salt, and toss to combine. Serve warm or at room temperature.
