Add rinsed quinoa and broth to a saucepan. Bring to a boil, reduce heat, cover, and cook until fluffy and water is absorbed. Let it rest for a few minutes before fluffing with a fork.

Toss squash and Brussels sprouts with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast until caramelized and tender. This roasting step deepens their flavor and adds the warmth that defines a fall bowl.

Slice the apple thinly so it adds crispness without overpowering the bowl. Toast nuts lightly if you prefer extra crunch and aroma.

Whisk together olive oil, vinegar, mustard, and maple syrup until creamy. Taste and adjust—sometimes a bit more acidity or sweetness balances the flavors perfectly.

Layer warm quinoa in each serving bowl. Add roasted vegetables, apple slices, cranberries, and nuts. Drizzle with dressing, sprinkle with feta if using, and finish with fresh herbs if you like.