Preheat your oven to 400°F (200°C).

Rinse 1 cup of quinoa under cold running water in a fine-mesh sieve until the water runs clear.

In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce to low and simmer for 15 minutes.

On a large baking sheet, toss 1 cup of diced butternut squash and 1 cup of halved Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper.

Roast the vegetables in the oven for 20-25 minutes, stirring halfway through.

Assemble the bowls by dividing the fluffy quinoa among serving bowls and topping with the roasted butternut squash and Brussels sprouts.

Sprinkle ½ cup of pomegranate seeds, ¼ cup of pumpkin seeds, and 2 tablespoons of dried cranberries on top.