Preheat the oven to 425°F (220°C) and line the baking sheet with parchment paper.

Toss the Brussels sprouts with 1 tbsp extra virgin olive oil, 1/2 tsp kosher salt, and black pepper.

Spread the Brussels sprouts in a single layer on the lined baking sheet and roast for 20 min.

Remove the Brussels sprouts when the edges are charred and let them cool for 2 min.

Heat 1 tbsp extra virgin olive oil in the frying pan over medium heat.

Add the uncooked quinoa, sliced almonds, and remaining 1/2 tsp kosher salt to the frying pan.

Toast the quinoa and almonds, stirring often, until golden brown, about 5 min.

Remove the toasted quinoa and almonds from the heat and set them aside.

Combine the shallot, scallions, jarred Calabrian chili peppers, remaining extra virgin olive oil, and sherry vinegar in the small bowl.

Place the roasted Brussels sprouts, Calabrian chili mixture, and toasted quinoa mixture in the large serving bowl.

Add the ricotta salata and parsley leaves, then toss immediately before serving.