# Seasonal Quinoa and Roasted Vegetable Bowl

## Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or homemade vegetable stock
- 4 cups seasonal vegetables (e.g., sweet potatoes, Brussels sprouts, bell peppers, zucchini), chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup mixed fresh herbs (e.g., parsley, cilantro, basil), chopped
- 1/4 cup nuts or seeds (e.g., pumpkin seeds, almonds), toasted

### For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and pepper to taste

## Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa in water or stock according to package instructions.
3. Toss chopped vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring once halfway through.
4. Whisk together dressing ingredients in a small bowl.
5. In a large bowl, combine cooked quinoa, roasted vegetables, and fresh herbs.
6. Drizzle with dressing and toss to combine.
7. Top with toasted nuts or seeds before serving.

This dish is versatile - feel free to swap ingredients based on seasonal availability or personal preference.