Crunchy Brussels Sprout Slaw with Figs, Pomegranate, and Quinoa

In a medium saucepan combine quinoa, ½ teaspoon of the salt, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until quinoa is just tender. Drain any excess liquid, if needed. Transfer quinoa to a large bowl. Cover and chill 1 hour or until cool. 2. Meanwhile, for dressing, in a medium bowl whisk together the next six ingredients (through pepper) and the remaining ½ teaspoon salt. 3. Add the remaining ingredients to cooled quinoa. Toss to combine. Add dressing; toss to coat. Serve immediately or cover and chill up to 24 hours.