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
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)
-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!!!