To our Spoon Crew:

Over the next few weeks we're saying "see you later" to some of our meals. We’ve loved these meals as much as you have, but it’s time to make a little room for something new.

But have no fear! We're providing the recipes for some of these meals so you can still enjoy them at home:

Red Beet Quinoa Grain Bowl

Recipe makes 4 12-oz. portions.

Roasted Root Vegetables

Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • ½ cup Red Beets (cleaned and cut into 1 inch pieces)
  • ½ cup Sweet Potatoes (cleaned and cut into 1 inch pieces)
  • ½ cup Carrots (cleaned and cut into 1 inch pieces)

Instructions:

  1. Preheat the oven to 400 degrees F. Line a sheet pan with foil.
  2. Clean and cut all vegetables into 1 inch pieces.
  3. Toss vegetables in olive oil and spread out on the sheet pan in a single layer.
  4. Roast for 25-30 minutes or until vegetables are tender and starting to caramelize.

Red Beet Quinoa

Ingredients:

  • 3 tbsp Extra Virgin Olive Oil
  • ⅓ cup Spanish Onion (Diced and cut into 1/4 inch pieces)
  • ¼ cup Celery (diced and cut into 1/2 inch pieces)
  • 2 ¼ tbsp Lemon Juice
  • 2 ¾ tbsp Tahini
  • 1 pinch Ground Red Chili Flakes
  • ¼ tsp Coriander Powder
  • ¼ tsp Cumin Powder
  • 1 ¼ tsp Sea Salt
  • ⅓ cup White Quinoa
  • 3 cups Water
  • 1 ½ cups Roasted Root Vegetables
  • ⅓ cup Kale (chopped 1/2 inch pieces, fresh or frozen)

Instructions:

  1. Turn pot on to high heat.
  2. Add olive oil, onion and celery.
  3. Cook until soft and translucent (a few minutes).
  4. Combine in a bowl and mix the lemon juice, tahini, chili powder and a splash of water. Add to the pot.
  5. Add coriander and cumin and toast until fragrant, about 2-5 minutes.
  6. Add the quinoa and remaining water and simmer for about 10-20 minutes or until quinoa is tender.
  7. Add the roasted root vegetables. Cook for about 5-10 minutes.
  8. Add the kale and blend into the soup.
  9. Plate the hot red beet quinoa mixture.