In a small bowl, toss beans with one tablespoon olive oil and rosemary. Season to taste with salt and pepper and set aside.
In a small skillet over medium heat, toast the quinoa until fragrant, stirring constantly for about three minutes.
In another small bowl, whisk together champagne vinegar and remaining ¼ cup of olive oil. Season to taste with salt and pepper then store in an airtight container.
Place the Brussels sprouts, cherry tomatoes, white beans, and quinoa in a separate airtight container and store everything in the fridge.
To serve, top yogurt with hazelnuts, sesame seeds, and dried rose petals.