Rating: 3 stars
63 Ratings
  • 5 star values: 11
  • 4 star values: 13
  • 3 star values: 21
  • 2 star values: 8
  • 1 star values: 10
Dawn Perry

Gallery

Credit: Christoher Baker

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

375 calories; fat 15g; saturated fat 2g; sodium 408mg; protein 12g; carbohydrates 49g; sugars 6g; fiber 8g; iron 7mg; calcium 96mg.
Advertisement