Roasted Vegetable and Quinoa Salad

Roasted Vegetable and Quinoa Salad With Pistachiossssss
Christoher Baker
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preparation
10
minutes
cooking
30
minutes
Serves 4

Ingredients

1
pound
carrots, cut into 1 1/2-inch lengths
1
pound
shiitake or cremini mushrooms, stems trimmed
2
tablespoons
olive oil, plus more for drizzling
kosher salt and black pepper
2
tablespoons
fresh lemon juice
1
tablespoon
fresh thyme leaves
1
cup
quinoa
5
cups
baby spinach (4 ounces)
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.
Dawn Perry
September 2011

Nutritional Information

  • Per Serving
  • Calories 375
  • 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
What does this mean? See Nutrition 101.

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