A hearty and flavorful quinoa bowl featuring the best of fall ingredients. Roasted butternut squash, crispy Brussels sprouts, and the sweetness of dried cranberries come together for a satisfying and nutritious lunch. Ingredients: 1 cup quinoa 2 cups water 1 cup roasted butternut squash, diced 1 cup Brussels sprouts, halved 1/2 cup dried cranberries 1/4 cup pumpkin seeds 1/4 cup feta cheese, crumbled 2 tablespoons olive oil Salt and pepper to taste 1 teaspoon maple syrup optional Instructions: Rinse quinoa under cold water and cook it according to package instructions using 2 cups of water Preheat oven to 400F 200C Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper Roast for 20 minutes or until golden brown and crispy In a separate pan, roast butternut squash with 1 tablespoon olive oil until tender, about 15-20 minutes In a large bowl, combi