Rinse quinoa well (unless using the pre-rinsed quinoa from a box). Bring 2 cups water and quinoa to a boil, stir and cover, reducing heat to simmer until all liquid is gone (about 10 minutes). Fluff with a fork, set aside.
Heat heavy skillet over medium-high heat. Add bacon and cook until crispy. Set aside on paper towel-lined plate.
Add grapes to skillet and saute for 2-3 minutes until they begin to burst. Remove and set aside.
Add brussels sprouts to pan and cook for about 5 minutes, stirring often, until the leaves are bright green and slightly browned from the pan.
Toss all ingredients in a large bowl with sea salt. Serve immediately.