Roasted Vegetables w/Quinoa Salad and Pistachios

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

1. 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.
2. 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