Preheat the oven to 450 ° F/230 °C.
In a medium pot, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Reduce the heat, cover, and simmer for 16 to 18 min until the quinoa is tender. Fluff the cooked quinoa with a fork and set it aside in a warm place.
While the quinoa cooks, cut the Brussels sprouts in half (or into quarters if they are large). Peel and cut the sweet potatoes into 1 inch (2 cm) cubes. Thinly slice the stems of the green onions (do the same for the white bulbs and save them for people who don't have digestive problems if you wish). Pick the mint leaves off the stems and roughly chop them. Discard the stems.
In a medium bowl, toss the Brussels sprouts with a drizzle of oil. Season with 1 teaspoon of poppy seeds, salt, and pepper. On a baking sheet lined with parchment paper, toss the seasoned sweet potatoes on half the baking sheet. Bake for 6 min.
Remove from the oven and add the Brussels sprouts on the other half of the baking sheet. Return to the oven and continue cooking for 15-20 minutes, stirring halfway through cooking, until the vegetables are golden and tender.
While the vegetables cook, in a large pan, heat a drizzle of oil on medium-high heat. Add the pumpkin seeds, toast, 2 to 3 minutes, stirring, until golden (beware! Pumpkin seeds may burst during cooking). Transfer to a cutting board, salt, and pepper immediately. When cool enough, roughly chop the pumpkin seeds.
In a small bowl, combine the toasted pumpkin seeds, half the mint, and 2 tablespoons of olive oil, seasoning lightly with salt and pepper to taste. In a medium bowl, add the maple syrup, remaining mint, 1 tablespoon of apple cider vinegar, roasted sweet potatoes, Brussels sprouts, and a generous drizzle of olive oil. Mix well.
Add 1 tablespoon of the remaining apple cider vinegar to the pot of quinoa, a generous drizzle of olive oil, and half the tops of the green onions (or the scallion bulbs for weakened intestines). Season with the rest of the poppy seeds, salt, and pepper to taste.
Divide the finished quinoa between your plates, garnish with half the ricotta. Place the roasted vegetables on top. Garnish with the remaining ricotta, remaining apple cider vinegar, roasted pumpkin garnish, and the remaining green tops of green onions as desired.