carrots, cut into 1 1/2-inch lengths
shiitake or cremini mushrooms, stems trimmed
olive oil, plus more for drizzling
kosher salt and black pepper
fresh lemon juice
fresh thyme leaves
baby spinach (4 ounces)
chopped salted, roasted pistachios
- 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.