Rinse quinoa and combine with garlic, ginger, shallot, salt, and 1 cup of water in a medium saucepan.

Bring to a boil, then cover and cook over low heat for about 25 minutes, or until the quinoa is tender and the water is absorbed.

Spread the cooked quinoa on a baking sheet to cool.

Heat a large cast-iron skillet over medium-low heat.

In batches, cook the sliced red onions, turning occasionally, until well charred (18-20 minutes).

Chop the charred onions; reserve 1/3 cup for the dressing.

Transfer the remaining charred onions to a medium bowl.

In a small skillet, toast the rinsed and dried quinoa over low heat, stirring frequently, until crunchy and starts to pop (about 5 minutes).

Add the toasted quinoa to the bowl with the charred onions, along with minced garlic, chopped mint, and kosher salt; mix well.

In a blender, combine the lime juice, grapeseed or canola oil, Dijon mustard, crushed red pepper, kosher salt, and the reserved 1/3 cup of charred onions.

Puree the dressing until smooth.

Strain the dressing into a small bowl.

In a large bowl, combine the shaved Brussels sprouts, sliced scallions, chopped cilantro, torn basil and mint leaves, thinly sliced red onion, and diced tomato.

Add the cooled quinoa and charred onion mix to the bowl with the Brussels sprouts and vegetables.

Pour half of the dressing over the salad, season with kosher salt to taste, and toss to combine.

Transfer the salad to a platter and garnish with fresh basil and mint leaves, mung bean sprouts, and thinly sliced Fresno chiles.

Serve the remaining dressing on the side.

The quinoa, charred onion mix, and dressing can be prepared ahead and refrigerated separately overnight.