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+# 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.
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