Preheat oven to 375°F. Line a baking-sheet with parchment-paper or grease with cooking-spray.
Put brussels-sprouts on a single side of the pan and butternut-squash on the other side, or you may use 2-pans.
Bake for 25 minutes, remove brussels-sprouts and set into a large- bowl. Pour squash into the oven and bake about15-20minutes, till tender. Increase to the bowl with brussels-sprouts.
While the veggies are baking, then rinse quinoa in a little mesh strainer. Heat a small-saucepan over moderate heat then add quinoa. Cook for a few minutes till lightly toasted.
Then add 1 ⅓ cups water, turn heat to high. After boiling, cover and cook for 13-15minutes, till fluffy.
In a small-bowl, then add hemp-seeds, balsamic-vinegar, orange-juice, pepper and salt. Whisk to blend.
In the large-bowl with the veggies, add pomegranate-seeds, pecans and quinoa. Stir to blend. Pour in the dressing, stir.
Serve and Enjoy.