Cook quinoa in water according to package directions. Add 1/4 tsp salt; stir to combine. Set aside.
Whisk together orange juice, vinegar, 1 tablespoon oil, honey, mustard, thyme, and 1/4 tsp salt in a small bowl.
Heat remaining 1 tablespoon oil in a large non stick skillet over medium-high. Add brussel sprouts; cook, stirring often, until browned and crisp, 8 to 10 minutes. Sprinkle with remaining 1/4 teaspoon salt.
Place 1/4 cup quinoa in each of 4 bowls. Top each with 1/2 cup radicchio, 1/4 cup apple, and 2/3 cup brussels sprouts. Drizzle each with 2 tablespoons orange-thyme vinaigrette; sprinkle evenly with goat cheese.