Roasted Vegetable and Quinoa Salad w/Pistachios
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 357.5
- Total Fat: 13.8 g
- Cholesterol: 0.0 mg
- Sodium: 113.7 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 9.2 g
- Protein: 13.3 g
View full nutritional breakdown of Roasted Vegetable and Quinoa Salad w/Pistachios calories by ingredient
Introduction
From real simple From real simpleNumber of Servings: 4
Ingredients
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1 pound carrots, cut into 1 1/2 inch lengths
1 pound shiitake or crimini mushrooms, stems trimmed
2 T olive oil, plus more for drizzling.
2 T fresh lemon juice.
1 T thyme leaves
1 c quinoa
5 cups baby spinach (4 oz)
1/4 c chopped, roasted, salted pistachios
Directions
Heat oven to 425. On 2 rimmed baking sheets, toss the carrots and mushrooms with the oil. salt and pepper. Roast, tossing once for 15 to 20 minutes. Combine in a large bowl and toss w/lemon juice and thyme.
Meanwhile, cook the quinoa according to package directions. Divide spinach among plates and top with warm quinoa and veggies. Sprinkle with pistachios. Drizzle with oil.
Serving Size: 4 SERVINGS
Number of Servings: 4
Recipe submitted by SparkPeople user WOODSTOCK2973.
Meanwhile, cook the quinoa according to package directions. Divide spinach among plates and top with warm quinoa and veggies. Sprinkle with pistachios. Drizzle with oil.
Serving Size: 4 SERVINGS
Number of Servings: 4
Recipe submitted by SparkPeople user WOODSTOCK2973.