This dish has tons of flavor and tons of nutrients and can be eaten warm or cold. It could be a an accompanying dish or it could be the main course. For a vegan option leave out the cream cheese. It's a very versatile recipe and as always please feel free to make changes to make it yours!
Ingredients
1 cup of quinoa cooked in 2 cups of water, I used tri colored
1 lb of mushrooms quartered
2 bundles of asparagus chapped into 1"
1 lb Rainbow carrots - or regular
Onion - can use any type desired, I used Rocky Mountain Assorted Pearl
2 apples diced - I used honeycrisp
1 cup of dried tart cherries
2 cups of almond slivers
Cashew cream - 1 cup of cashews soaked for 30+ minutes and 3/4 cup water
Zest from 1 lemon
Juice of one lemon
3 Tablespoons full fat cream cheese
Directions
1. Place cashews in water to soak
2. Cook quinoa
3. Toss all vegetables with olive oil and salt and pepper and line on two baking sheets lined with parchment paper - bake for 20 minutes at 450, flipped at the ten minute mark
4. Make cashew cream, adding the lemon juice to it, stir in the lemon zest and add in cherries, apples, and almonds
5. Add the roasted vegetables and voila! Quinoa Veggie and Cranberry Delight!
