Step 1: Prepare the Quinoa

• Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness.
• In a medium saucepan, bring 2 cups of vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed.
• Once cooked, remove from heat, fluff the quinoa with a fork, and set it aside to cool slightly.

Step 2: Grill the Brussels Sprouts and Butternut Squash

• Preheat your grill to medium-high heat. If you don’t have a grill, you can roast the vegetables in an oven at 400°F (200°C).
• Toss the halved Brussels sprouts and diced butternut squash with olive oil, smoked paprika, garlic powder, salt, and pepper.
• Place the vegetables in a grill basket or directly on the grill grates.
• Grill the vegetables for about 15-20 minutes, turning occasionally, until they are tender and have a nice char. If roasting, cook for 25-30 minutes, stirring halfway through, until caramelized and soft.

Step 3: Prepare the Lemon Garlic Tahini Dressing

• In a small mixing bowl, whisk together the tahini, fresh lemon juice, maple syrup, minced garlic, and a pinch of salt and pepper.
• Gradually add water, one tablespoon at a time, until the dressing reaches a creamy, pourable consistency. Taste and adjust seasoning as necessary.

Step 4: Toast the Pecans

• In a small dry skillet, toast the pecans over medium heat for 3-5 minutes, stirring frequently, until they become fragrant and slightly golden. Be careful not to burn them.
• Once toasted, remove from heat and roughly chop the pecans.

Step 5: Assemble the Bowl

• In individual serving bowls, start by layering a scoop of cooked quinoa as the base.
• Top with the grilled Brussels sprouts and butternut squash.
• Sprinkle each bowl with toasted pecans and dried cranberries for added crunch and sweetness.

Step 6: Add the Dressing

• Drizzle the lemon garlic tahini dressing generously over each bowl.
• Optionally, garnish with additional fresh herbs like parsley or cilantro for extra flavor.