INGREDIENTS
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1poundcarrots, cut into 1 1/2-inch lengths
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1poundshiitake or cremini mushrooms, stems trimmed
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2tablespoonsolive oil, plus more for drizzling
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kosher salt and black pepper
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2tablespoonsfresh lemon juice
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1tablespoonfresh thyme leaves
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1cupquinoa
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5cupsbaby spinach (4 ounces)
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1/4cupchopped salted, roasted pistachios