Preheat oven to 425?F.

In a small saucepan, combine quinoa and vegetable stock. Bring to a boil and simmer until liquid is absorbed, about 15 minutes. Set aside to cool.

Place brussels sprouts on a baking sheet. Drizzle with olive oil and season with onion powder, garlic powder, salt, and pepper. Toss to coat and spread into a single layer, flat side down.

Roast brussels sprouts for 20 minutes, or until golden brown and tender. Set aside.

In a blender, combine cashews, garlic, nutritional yeast, capers, lemon juice, olive oil, Dijon, Worcestershire sauce, hot sauce, water, salt, and pepper. Blend on high until smooth and creamy, about 1 minute. Adjust seasoning as necessary and set aside.

In a large serving bowl, combine cooked quinoa, roasted brussels sprouts, and cooked lentils. Toss gently. Top with dressing, followed by pickled red onions, sun dried tomatoes, sunflower seeds, and herbs if using. Serve with freshly cracked black pepper.