This is the ultimate grounding salad for late summer/ early fall! It’s loaded with all sorts of grounding & nourishing foods such as beets, carrots, chickpeas, quinoa, and radish to help bring your body and mind back to balance. Eating these sorts of foods can really help to minimize anxiety and leave you feeling stabilized & nourished all day long!
I love making a big batch of this and having it on hand for lunches throughout the week. You can eat it either warm or cold – I like both depending on the weather.
Ingredients
– 1 cup quinoa
– 3 large carrots, cut into disks
– 1 large beet, shredded
– 1 cup parsley, finely chopped
– 1 cup (or can) chickpeas, drained and rinsed
– 1 radish (I love using watermelon radish)
– 1/2 a cucumber, cut into slices then quarters (I omit when not in season)
– 1 Tbsp. olive oil
– Juice of half a lemon
– Sesame seeds or hemp hearts for garnish
– Optional: Lemon Tahini Dressing
Instructions
– Cook quinoa according to package direction (I use a 2: 1 ratio of water: quinoa)
– Preheat oven to 350 (convection)
– Finely chop carrots, place on a cookie tray, and drizzle with oil
– Allow carrots to bake in the oven for 25-30 minutes (until fork tender)
– Shred your beet with a grater or food processor. You can either choose to keep raw, or lightly pan fry
– Chop cucumber (if using) and parsley
– Once quinoa & carrots are finished cooking, assemble the dish by placing all ingredients together in a large bowl
– Drizzle with olive oil, lemon juice, sea salt & pepper
– Garnish with sesame seeds
– Optional: top with a creamy lemon tahini dressing
