Roasted Vegetable and Quinoa Salad

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Photo by Christoher Baker
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 375 calories
    • Fat 15 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 408 mg
    • Protein 12 g
    • Carbohydrate 49 g
    • Sugar 6 g
    • Fiber 8 g
    • Iron 7 mg
    • Calcium 96 mg

Ingredients

  1. Check 1pound carrots, cut into 1 1/2-inch lengths
  2. Check 1pound shiitake or cremini mushrooms, stems trimmed
  3. Check 2tablespoons olive oil, plus more for drizzling
  4. Check kosher salt and black pepper
  5. Check 2tablespoons fresh lemon juice
  6. Check 1tablespoon fresh thyme leaves
  7. Check 1cup quinoa
  8. Check 5cups baby spinach (4 ounces)
  9. Check 1/4cup chopped salted, roasted pistachios

Directions

  1. Heat oven to 425° F. Toss the carrots and mushrooms with the oil, ½ teaspoon salt, and ½ teaspoon pepper on 2 rimmed baking sheets.
  2. Roast the vegetables, tossing once, until tender, 15 to 20 minutes. Toss with the lemon juice, and thyme.
  3. Meanwhile, cook the quinoa according to the package directions.
  4. Divide the spinach among plates and top with the warm quinoa and vegetables. Sprinkle with the pistachios and drizzle with the oil.