Quinoa Not So Stroganoff

No beef needed for this dish!  Stroganoff - noun 'A dish in which the central ingredient, typically strips of beef, is cooked in a sauce containing sour cream.' That bypassed this kitchen a long time ago. Quinoa- (pronounced keenwa)  is a tiny grain no bigger than a mustard seed. It's a complete protein grain and it supplies all the essential amino acids in a balanced pattern. The pasta I purchased has the ingredients organic corn flour & organic quinoa flour. And gluten free!  Note: You need to soak the cashews in water for 2 hrs. before starting.

Quinoa Not So Stroganoff

1 8 oz box quinoa elbows
1/4 c. veggie broth
1 small onion chopped
4 medium-large carrots peeled & diced
1 10 oz pkg. white mushrooms (or any other you prefer)
1 1/2 c. frozen peas thawed
1 6 oz pkg. baby spinach

Sauce
1 c. raw cashews soaked in water for 2 hrs. to soften them up.
1 garlic clove
1 1/4 c. water
1 TBSP  lemon juice
1/2 tsp. salt
2 good dashes of nutmeg

salt & pepper (optional)
peanuts (optional)

-Cook the quinoa pasta according to instructions and drain.
-Line the bottom of a skillet with the veggie broth. Saute the onions, carrots, and mushrooms until carrots are   almost fork tender. Add the peas and spinach. Stir to combine until spinach is slightly wilted. Turn off heat.
-Drain the cashews. In a blender, add the cashews, garlic, water, lemon juice, salt, and 2 good dashes of nutmeg. Blend until smooth.
-Add the cashew sauce and the pasta to the veggie mixture. Stir until combined.

Serve it up, top with peanuts & enjoy!!!