Roasted Vegetable and Quinoa Salad With Pistachios

Christoher Baker

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Serves 4| Hands-On Time: 10m | Total Time: 30m

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

Heat oven to 425° F. On 2 rimmed baking sheets, toss the carrots and mushrooms with the oil, ½ teaspoon salt, and ½ teaspoon pepper. Roast, tossing once, until tender, 15 to 20 minutes. Combine the vegetables in a large bowl and 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.

By Dawn Perry, October 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 375

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

What does this mean? See Nutrition 101.

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Quick Tip

Any roasted vegetables will work in this salad: In place of the carrots and mushrooms, try roasted cauliflower and red onion or broccoli and sweet potatoes.