Roasted Vegetable & Quinoa Salad With Pistachios

1 lb carrots, cut into 1 1/2-inch lengths
1 lb shiitake or cremini mushrooms, stems trimmed
2 Tbs olive oil, plus more for drizzling.
Kosher salt and black pepper
1 Tbs fresh thyme leaves
1 cup quinoa
5 cups baby spinach
1/4 cup chopped salted, roasted pistachios

1) Heat oven to 425F. On 2 rimmed baking sheets, toss the carrots and mushrooms with the oil, 1/2 tsp salt and 1/2 tsp pepper. Roast, tossing once, until tender, 15 to 20 minutes. Combine the vegetables in a large bowl and toss with the 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.

Review: I typically don't like roasted carrots (or carrots cooked in any manner), but this actually was tasty with the shiitake mushrooms. It was a great balance of flavor. The dish was hearty and filling, but still tasted a bit light with the addition of the spinach. My favorite part was the pistachios, as my husband bought a whole bag of them, which I snacked on while everything cooked. Yum!

Adapted from:

http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-vegetable-quinoa-salad