Bring the water to the boil and add the quinoa and a pinch of salt. Cook for 10 minutes.
Add the brussel sprouts and reduce heat to low.
When water is gone, turn off the heat, fluff the quinoa and sprouts with a fork, and let simmer for another 10 minutes.
Slice off the stem end of the endives, cut a cone shape deep from the stem end and gently separate the leaves.
In a big salad bowl toss the quinoa, belgian endives, grapes and cranberries.
In a small bowl, whisk the vinaigrette ingredients together until well mixed. Pour the dressing over the salad and mix well.
Serve immediately while still warm.