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Preheat oven to 425°F
Clean the Brussels sprouts and cut in half
Toss Brussels sprouts in 1 Tbsp olive oil, season with salt and pepper
Place on a parchment-lined baking sheet and roast at 425°F for 15-20 minutes
Add 1 Tbsp olive oil to a pan and heat to medium, then add quinoa, almonds, and salt
Toast until golden brown, then remove from heat and set aside
In a large bowl, add remaining 2 Tbsp olive oil and 2 tsp sherry vinegar, and whisk together
Gently fold in sliced shallots, scallions, parsley, Calabrian chili peppers, ricotta salata, and quinoa mixture
Add the roasted Brussels sprouts and gently mix everything together
Plate and serve