Preheat your oven to 400°F (200°C).
Trim the Brussels sprouts and cut them in half.
Toss the Brussels sprouts with olive oil, salt, and pepper.
Spread them on a baking sheet and roast for 20 minutes, until golden.
While the sprouts roast, rinse and cook quinoa according to package instructions.
In a large bowl, combine spinach, cooked quinoa, diced bell pepper, and cherry tomatoes.
Once the Brussels sprouts are done, add them to the bowl.
Slice the avocado and add it to the salad.
Top with slivered almonds for crunch.
In a small bowl, whisk together olive oil and lemon juice, then drizzle over the salad.