In a heated dry skillet, add the onion and sauté a bit to brown, then add the tomato, mushrooms, carrots, garlic, and seasonings and stir well on high heat.
Cover and reduce the heat to low and allow this mixture to cook/simmer until the carrots and onions are tender, adding a bit of water or broth to avoid burning.
Uncover and fold in the lentils, rice, and quinoa adding vegetable broth to moisten and soften the grains as needed.
Fold the cherries or cranberries, cover and heat the entire dish through, while softening the grains and infusing the flavor.