Rinse Brussels Sprouts thoroughly. Remove some of the large outer leaves to roast. Toss the outer leaves with a little olive oil. Roast at 375 for 10-12 minutes or until the leaves are crispy. These will be used for garnish at the end,
Using a mandolin, shred Brussels sprouts or using a chef's knife, slice thinly.
Mix together olive oil, lemon zest.
Mix Brussels sprouts with olive oil dressing just until sprouts are wet. Set aside. You will reserve the rest of the dressing for later.
Cook quinoa. Rinse quinoa thoroughly in mesh strainer under running water for two minutes.
Place in pot with two cups water and 2 teaspoons salt.
Bring to boil, reduce heat, cover, cook for 15 more minutes.
Place remaining olive oil in saute pan with 1 clove minced garlic. Lightly saute
Add in one tablespoon butter and smoked almonds. Add quinoa.
Stir for about two minutes to toast.
Add in 1/2 cup Parmigiano Reggiano Cheese. Season with salt and pepper.
Pour toasted quinoa over the raw Brussels sprouts.
In separate small saute pan, make a browned sage butter. Brown the butter on medium heat. Add in the remaining minced garlic with sage leaves, until leaves are crisp but not brown.
Pour sage browned butter over quinoa and brussels sprouts. Mix thoroughly.
Top with remaining Parmigiano Reggiano cheese and almonds, Roasted Brussels Sprouts leaves for garnish.
Serve warm or at room temperature.