• Preheat the oven to 425 degrees.
• Cut the Delicata squash into ⅓rd to ½ inch sliced, and deseed. Peel and slice the golden beets and carrots into bite sized pieces. Deseed and chop the poblano peppers, then toss with olive oil, cardamom, sea salt and sage.
• Spread the coated vegetables out onto a large sheet pan and roast for 15 minutes. Turned the vegetables over and roast another 5 minutes. At that point remove any vegetables that are in danger of overcooking and set aside. Roast the rest for 7-8 more minutes.
• Serve over the Toasted Walnut-Garlic Red Quinoa and drizzled the Turmeric Lemon Dressing over the plate.

Toasted Walnut-Garlic Red Quinoa

• Place a skillet over medium-high heat. Once hot add the quinoa and walnuts, toss for a couple minutes, then add the garlic. Once garlic is mostly cooked, add the stock, then reduce to a simmer and cover. Cook until tender and liquid is absorbed.

Quick Turmeric Lemon Dressing

• Pour the four ingredients into a covered bottle and shake well.