Add Vegetable Broth (2 cup) and Red Quinoa (1 cup) to small pot and bring to a boil.
Place lid on top, turn heat down to medium-low and simmer until tender, about 15-20 minutes. Fluff with a fork then set aside.
Preheat oven to 375 degrees F (190 degrees C).
Add Brussels Sprouts (16 ounce), Coconut Oil (1 tablespoon), Garlic Salt (to taste), and Ground Black Pepper (to taste) to baking sheet then toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.
Melt Unsalted Butter (2 tablespoon) in a large skillet over medium-high heat. Add Coconut Palm Sugar (2 tablespoon) and Acorn Squash (2 cup) then saute, stirring every so often under squash is tender and caramelized about 15 minutes.
Add Roasted Sunflower Seeds (1/4 cup) and Dried Cranberries (1/3 cup) skillet and stir into acorn squash.
In a large bowl, combine quinoa, brussels sprouts, acorn squash mix, and Parmesan Cheese (1/2 cup), toss and serve with extra parmesan cheese, if desired. Eat!