Roasted Vegetable and Quinoa Salad

Makes 4 serving; 375 calories per serving


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


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.



Photo: Christopher Baker