Bring water to a boil in a saucepan. Add quinoa, reduce heat to low and cover. Simmer until all liquid has been absorbed, around 15-20 minutes. Fluff with a fork.

Drizzle brussel sprouts with olive oil and add a pinch of sea salt. Roast on 400 until slightly browned and crisp.

Add chopped kale to a small bowl. Drizzle with olive oil and add a pinch of sea salt. Massage until kale is coated with olive oil.

To make Hempseed Pesto Dressing:

Add basil, hemp seeds and lemon juice to a food processor. Blend while slowly adding olive oil, scraping down sides as needed. Flavor with sea salt and pepper.

Arrange bowls with quinoa, brussels sprouts, kale, avocado, walnuts and drizzle with desired amount of pesto dressing.

Enjoy :)