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


  • 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)


  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


  • 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)


  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.