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Roasted Vegetable and Quinoa Salad

Roasted Vegetable and Quinoa Salad With Pistachiossssss
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2011

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 .

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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.