Name: Roasted Beet & Citrus Quinoa Bowl with Goat Cheese Crumble & Pistachio Pesto
Yield: 4
Cuisine: Various
Ingredients: 4 medium red beets; 2 tablespoons extra virgin olive oil; sea salt; freshly ground black pepper; 1 cup quinoa, rinsed; 2 cups water; 1/4 cup orange juice (fresh); 1 teaspoon lemon zest; 1 teaspoon honey; 1 teaspoon Dijon mustard; 1 tablespoon apple cider vinegar; 2 tablespoons extra virgin olive oil (for vinaigrette); sea salt (for vinaigrette); freshly ground black pepper (for vinaigrette); 1/3 cup shelled pistachios; 1/2 cup fresh basil leaves; 1 garlic clove; 2 tablespoons extra virgin olive oil (for pesto); sea salt (for pesto); 4 ounces goat cheese; 2 cups arugula; 2 tablespoons pumpkin seeds, toasted; microgreens (optional)

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