Buffalo Brussels Sprouts with Yogurt Sauce over Quinoa

In a small bowl, zest the lemon and set it aside. Juice the lemon into another small bowl.

Place quinoa, half of the salt, and water in a small pot with a lid. Add all but 1 teaspoon of the lemon juice. Bring to a boil over high heat, then stir well and turn down to medium low. Partially cover and cook for 15 minutes, stirring every so often. If the water evaporates too quickly and it looks very dry but not tender, place the lid on the pot fully and it will better steam.
After 15 minutes, turn off the heat, stir well, and cover the pot. Let it sit for 5 minutes.

Trim the ends off of the brussels sprouts as needed, then cut in half.

Toss them on a baking sheet with the olive oil, garlic powder, and remaining salt. Make sure to include all of the leaves that fell off too - they’re the best part! Place in the oven and roast for about 8 minutes or until they’re tender but not soggy and the leaves and edges are nice and crispy.

While the brussels are roasting, make the sauces.
In a small pot over medium heat, melt all of the butter. When it starts bubbling, turn off the heat and whisk in the sriracha, soy sauce, and honey all at once. Whisk well to combine and emulsify into a smooth sauce. Set aside.

In a bowl, whisk together the yogurt, the reserved teaspoon of lemon juice, and mayo together. If using, whisk in the blue cheese as well.

When the brussels are done toss in the pan with the buffalo sauce to taste. Serve the quinoa in bowls on the bottom and top with the saucy brussels. Garnish with a scoop of yogurt sauce then a big pinch of the lemon zest on each plate. If desired, serve with a side of sliced carrots or bread for scooping up the sauces.