Rinse quinoa in a fine mesh sieve until the water runs clear. If you skip this step, your quinoa will be bitter.
In a small saucepan combine rinsed quinoa and stock, bring to a boil, reduce heat to a simmer, cover and cook for 15 minutes. Turn off heat and allow to rest for 5 minutes. After 5 minutes remove lid and fluff with a fork, set aside.
Wash brussels sprouts, trim tough ends and cut in half. Arrange brussels in a single layer on a baking sheet.
Toss sprouts with olive oil, garlic powder, salt and pepper.
Roast in a 400 oven for 10- 15 minutes, tossing once during cooking, until slightly charred and tender.
Remove from oven and set aside.
Place quinoa in a large deep bowl, arrange brussels on top with chopped red bell pepper, sliced kalamata olives, and chopped avocado. Drizzle with Parsley Garlic Sauce.