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
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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

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.Roast the vegetables, tossing once, until tender, 15 to 20 minutes. Toss with the lemon juice, and thyme.Meanwhile, cook the quinoa according to the package directions.Divide the spinach among plates and top with the warm quinoa and vegetables. Sprinkle with the pistachios and drizzle with the oil.

Ingredients

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