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