Happy Monday. Today I’m sharing one of my favorite salads, mixed greens, beets and quinoa bowl with a tahini vinaigrette. Is it just me, or do you feel like you are racing against time to get everything done? Shopping, wrapping, decorating, full time jobs, caring for family and children and then there is the prepping for the holiday meal. You see what I mean, it can be a bit overwhelming and stressful, but with some pre- planning and self- care we will all make it through the holidays.
Time management is one of those skills that some people excel at. I can’t honestly say I fall in that category, but it is definitely a skill that I strive to become better at. You are probably wondering what does time management have to do with this recipe. Well, a part of managing time is carving out some time to properly care for yourself each day. We are often so busy caring and doing things for others, especially during this time of year, that we forget about self-care.
“Our state of wellness determines our response to any situation. Never allow the busyness of life to distract you from taking care of your well being.”
― Lailah Gifty Akita,
Eating healthy and regular meals not only nourishes your body, but provides you with nutrients, vitamins and minerals needed to sustain you throughout the day. Eating healthy and balanced meals leaves you feeling good about yourself mentally and physically, and leaves you with more energy to take on the tasks at hand.
Another part of time management and self-care is reducing stress in the kitchen by pre-planning or preparing portions of a meal ahead of time.
For example this recipe calls for roasted beets and quinoa. It would take so much longer to roast the beets, prepare the quinoa, the salad and the dressing, however by preparing the beets and the quinoa in advance, your only task is to prepare the salad and the dressing. Simply warm up the beets and quinoa for a warm salad bowl, or leave at room temperature for a cool salad and your meal is ready.
This method saves you time and energy, reduces stress and there’s also less mess to clean up.
This quick and easy salad makes an excellent meal for lunch. It is healthy and its packed with proteins, vitamins, minerals and complex carbohydrates that will leave you feeling satisfied, alert and focused.
To put this salad together, start by washing and drying the mixed greens and layer them on the bottom of the bowl. Next you can place the quinoa on one side of the bowl or just sprinkle on top of the mixed greens. Its your salad, be creative.
Add the roasted yellow beets and top off the salad with goat cheese and a sprinkle of roasted pumpkin seeds.
You can substitute the yellow beets with regular beets and leave off the cheese for a completely vegan meal. Dress the salad with your reserved dressing or your favorite salad dressing and your salad is complete. You are now ready to enjoy a delicious and healthy meal. Enjoy!
- 2 cup mixed salad greens - rinsed and dried
- 2 cups arugula
- 2 small to medium sized yellow beets - roasted
- 2 tablespoons goat cheese - divided for 2
- 1 tablespoon pumpkin seeds - toasted
- 2 cloves garlic - minced
- 2 tablespoons lemon juice
- ¼ teaspoon Dijon mustard
- 2 tablespoons Tahini paste
- 9 tablespoons Olive oil
- Freshly ground black pepper - to taste
- Sea salt - to taste
- In a small bowl, place the salad dressing ingredients and whisk well until combined
- Reserve for dressing your salad
- Wash and dry the mixed greens and layer on the bottom of the bowl
- Place the quinoa on one side of the bowl or sprinkle on top of the mixed greens
- Add the roasted yellow beets
- Top off the salad with 1 tablespoon of goat cheese and a sprinkle of roasted pumpkin seeds
- Dress the salad with your reserved dressing or your favorite salad dressing
Prepare roasted beets and quinoa in large quantities and store in air tight containers in the refrigerator if you plan to have them for the week.
Prepare quinoa and beets ahead of time. They are excellent in salads or can be easily thrown together for a quick weeknight meal.
On the go: Keep salad greens in a separate container until ready to use as they tend to become wilted or soggy.