Add Green Lentils (1 cup) and 3 cups of Vegetable Stock (3 cup) to a medium saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until lentils are tender, but not mushy. Drain any excess water.
While you prepare lentils, cook the quinoa. Add 1 cup of Quinoa (1 cup) to a medium saucepan with 1 cup Vegetable Stock (1 cup) and ¾ cup water. Bring to a boil over medium-high heat, then cover and reduce heat to low to simmer for 15 minutes until all liquid is absorbed.
While the lentils and quinoa cook, combine the Brussels Sprouts (2 bag), Apple (1), Dried Cranberries (1/4 cup), and Shredded Parmesan Cheese (1/2 cup) in a large bowl. Set aside.
Prepare the dressing by mixing together Apple Cider Vinegar (1/4 cup), Olive Oil (1/4 cup), Maple Syrup (2 teaspoon), Salt (to taste), and Ground Black Pepper (to taste) in a small bowl.
Once the lentils and quinoa finish cooking, add to the large bowl with brussels sprouts. Toss together with dressing and serve warm. Enjoy!