Wednesday, November 2, 2011

Roasted Vegetable and Quinoa Salad with Pistachios


Roasted Vegetable and Quinoa Salad with Pistachios || Real Simple

Serves 4
Hands-on Time: 10m
Total Time: 30m

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

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.

NOTE: Instead of regular olive oil, we used a Truffle olive oil. It really made it, I think. One of the boys loved the carrots, the other the mushrooms, so it worked out perfect.

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