Vegan Roasted Vegetable Quinoa Bowl with Creamy Green Sauce

Ingredients

• 4 cups broccoli florets
• 8 ounces cremini mushrooms (3 cups), quartered
• 2 large shallots, sliced
• 2 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt, divided
• ¼ teaspoon ground pepper
• ¾ cup raw cashews
• ½ cup water
• ¼ cup fresh parsley leaves
• 1 tablespoon cider vinegar
• ½ teaspoon reduced-sodium tamari or soy sauce (see Tip)
• 2 cups cooked quinoa
• 1 cup shredded red cabbage

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