Roasted Vegetable and Quinoa Salad With Pistachios

Rachel here.

A few nights ago, I made this recipe from an old "Real Simple" magazine. It was insanely easy and we've been eating leftovers for days (I love to cook once, eat thrice). Is it the tastiest meal in town? Nope. But it actually improved as it sat in the refrigerator after our initial dinner and, last night, when John and I finished the leftovers off, and added some cannellini beans, the dish was in its prime. Oh--and it's super healthy. If you're looking for meal that will make you pat yourself on the back for taking good care of your body, this is the perfect option.

Ok, so now is the time in the post where you all bear with me. I'm writing this on my smart phone and struggling a bit with the whole formatting thing. Apologies for any and all wonkiness.

Ingredients

1 lb carrots, cut into 1 1/2-inch lengths
1 lb shitake or cremini mushrooms
2 T olive oil, plus more for drizzling
2 T fresh lemon juice
salt and pepper
1 T fresh thyme (I used dried. Everyone survived.)
1 c quinoa
5 c baby spinach
1/4 c. chopped salted, roasted pistachios

Method

Heat oven to 425 degrees. Toss carrots and mushrooms with oil, salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender (15-20 minutes). Transfer vegetables to a large bowl and toss with lemon juice and thyme.
Meanwhile, cook the quinoa (takes roughly 15 minutes). Divide spinach amongst the plates and top with the warm quinoa and veggies before sprinkling with pistachios and drizzling with oil.