Cook the quinoa according to packaging.
Heat avocado oil in a large skillet over medium heat and add the brussel sprouts. Cook, stirring occasionally, until brussel sprouts turn bright green and begin to soften, about 5 minutes.
Add the kale, cover, and cook for 2 to 3 minutes or until wilted.
Remove the lid and add the cooked quinoa, vinegar, sea salt, and pepper. Stir well until everything is combined. Remove from heat.
Transfer warm brussel sprouts salad to a large salad bowl and toss in the sliced avocado, apple, and pecan. Garnish with vegan Parmesan, serve and enjoy!