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Pre-heat your oven to 425 degrees.
Add the brussels sprouts, sliced leek and garlic to a 9 X 13-inch baking pan. Drizzle with 3 tablespoons of the olive oil and sprinkle with the salt and black pepper, stirring to coat the vegetables in the olive oil. Transfer the baking pan to your pre-heated oven and roast for 10 minutes.
Remove the baking pan from your oven and add the almonds, golden raisins, 2 tablespoons of the balsamic vinegar and the maple syrup. Stir to coat. Then return the baking pan to your oven and roast everything for an additional 10 minutes.
Remove the baking pan from your oven and while itâs still warm, stir in the cooked quinoa and the remaining tablespoon of olive oil and balsamic vinegar.
This dish can be served immediately while itâs still warm. Or at room temperature.
Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.