The name of this recipe doesn’t exactly make you want to leap off the couch to get cooking. Nor does it make you particularly psyched for dinner. (unless you’re like my Mom, whose idea of lunch is a big bowl of spinach and brussels sprouts) I thought it had potential though. Roasted vegetables – easy, great flavor. Quinoa – not my favorite hearty “grain”, but healthy and filling. Pistachios – a pain to shell, but well worth it.
Maybe my expectations were set too low, because I was pleasantly surprised when I tasted the finished dish. Although there isn’t a sauce, the oil and moisture from the roasted vegetables get a real boost from the fresh lemon juice.
It’s easy, inexpensive, healthy, and delicious. This one is definitely a keeper.
Roasted Vegetable and Quinoa Salad with Pistachios – Real Simple
- 1 lb. carrots, cut into 1” lengths (similar size as mushrooms)
- 1 lb. mushrooms, stems trimmed
- 2 tbp. extra virgin olive oil, plus more for drizzling
- 1/2 tsp. kosher salt
- 1/2 tsp. pepper
- 2 tbp. lemon juice
- 1/2 tbp. fresh thyme leaves
- 1 cup quinoa
- 4 oz. baby spinach
- 1/4 cup chopped, salted, roasted pistachios
Preheat oven to 425°. In a large bowl, toss the carrots and mushrooms with the oil, salt, and pepper. Spread in an even layer on a rimmed baking sheet. Roast, tossing once, until tender (about 20 min.) Combine the vegetables in a large bowl and toss with the lemon juice and thyme.
While the vegetables are roasting, cook the quinoa according to the package directions. Divide the spinach among plates, top with the warm quinoa and veggies, sprinkle with the pistachios, and drizzle with some oil.
Servings – 3-4
– I used cremini mushrooms, but I’m sure any type of mushroom would work well.