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Quinoa + Roasted Beet Salad with Pistachio-Crusted Goat Cheese

Our hearts beet for this bowl, and this bowl ONLY. Okayyyy, we love all the bowls, but this one is a keeper! First off, can we talk color? The red sorrel, that beautiful leafy herb on top that’s red and green, has a lemon-y flavor that you might not recognize. It supposedly has medicinal properties that help with inflammation, and adds a little sour zing to the bowl. The golden quinoa makes a soft, fluffy base, while the deep, maroon-colored beets contribute a mild sweetness that may feel like dessert! Hint, hint, a gentle drizzle of maple syrup on those made allllll the difference. To complete the rainbow of radness, the green pistachio crusted goat cheese totally makes this dish. What, like you didn’t order this bowl just for the goat cheese? No shame in that!

Total prep time: 2 minutes


What’s in your bag:

  • A big bowl of yumminess 
  • Tahini vinaigrette
  • Pistachio crusted goat cheese

What you’ll need from home:

  • Nada.

How to prep:

  1. Take the cover off of your bowl and add your cheese.
  2. Dress away!
  3. Chow time.


That’s it! Dinner solved, dinner served. #weareWECO

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