Vegan
Bright, fresh, earthy, and packed with nutrients, this salad is an easy way to support thyroid health and balance hormones—plus it tastes amazing. Plus it’s vegan and hormone-friendly. A super fast and clean, modifiable recipe you’ll want to keep making!
Ingredients (Serves 1–2)
- ½ to 1 beet (depending on size and servings), cooked and cubed
- A handful or two of fresh arugula
- ½ cup cooked quinoa (leftovers work great!)
- A few sprigs of fresh cilantro, chopped
- Thinly sliced red onion, to taste
- Tahini sauce to drizzle
Instructions
- If using raw beets, boil until tender (about 30–40 minutes), then let cool before peeling and cubing. You can also buy pre-cooked beets to save time.
- Cook quinoa according to package directions, or use pre-cooked quinoa from your meal prep stash.
- Thinly slice the red onion and chop the cilantro.
- Toss beets, arugula, quinoa, red onion, and cilantro together in a bowl.
- Drizzle with tahini or white bean tahini sauce and enjoy!
Wellness Notes
- Beets are rich in folic acid, which can help support more regular menstrual cycles.
- Quinoa, a whole grain, is great for thyroid function and overall hormone balance.
Modify This Recipe
- Swap traditional tahini sauce for my white bean tahini sauce
- Add other veggies, I just like to keep this one really easy and simple!
Meredith's Kitchen Table 
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