Heat oven to 400 degrees and line rimmed baking sheet with parchment paper. On prepared baking sheet, arrange butternut squash, Brussels sprouts, onion, garbanzo beans and garlic; toss vegetables in olive oil and season with pepper, to taste.
Roast 30-40 minutes until slightly golden in color. Halfway through baking, shake vegetables or turn over to ensure even browning.
To make dressing: Mix together lemon juice, water, Sriracha sauce and peanut butter.
To serve, top quinoa with roasted veggies, crushed peanuts and drizzle of lemon-peanut butter sauce.