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Roasted Vegetable and Quinoa Salad With Pistachios
- 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
- 2 tablespoons kosher salt and black pepper
- 1 tablespoon fresh lemon juice
- 1 cup fresh thyme leaves
- 5 cups quinoa
- 1/4 cup baby spinach (4 ounces)
Directions:View on Real Simple
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