What To Do:
1. Start quinoa: Place quinoa in a fine-mesh strainer. Rinse under cold water for a solid minute, swishing quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.) In a medium saucepan, over medium-high heat, add 2 teaspoons olive oil and drained quinoa. Cook, stirring, for 1 minute.
2. Finish quinoa: Add 1 cup water and ¼ teaspoon salt to pan. Bring to a rolling boil. Reduce heat to low and cook, covered for 15 minutes. Remove pot from heat, and let stand, COVERED, 5 minutes. Fluff quinoa gently with a fork.
3. Prep ingredients: Thinly slice Brussels sprouts crosswise. Halve grapes; chop pecans.