Place diced peppers, onion. apple, cranberries, oil, and thyme into a pan.
Cook and stir ingredients over medium heat for a few minutes.
Peppers and onion will soften and just begin to turn light brown.
Remove pan from heat and reserve.
Roast almonds on sheet pan in oven until golden brown.
Wash and chop parsley
Place wild rice in bowl with the quinoa.
Add the cooked ingredients from the pan.
Add the parsley and almonds.
Sprinkle with salt and pepper.
Mix everything together and serve.
Can be eaten hot, cold or room temperature.
New Taste Thinking:
This grain dish makes for a wonderful vegan lunch the next day. Just add some tomato, cooked asparagus, avocado and a pinch of salt and pepper. You can also add anything else that you enjoy such as orange segments, more apple or almonds and so on.You can also always add some lean protein if you like.