In a small bowl, whisk all of the ingredients together until combined.
Combine the shredded Brussels, cooked quinoa, dried cranberries, chopped pecans and shallot in a large bowl. Drizzle evenly with the vinaigrette, then tossed until completely combined.
Taste and season the salad with extra salt and pepper, as needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
