Brussel Sprout and Rutabaga Quinoa Salad


Typically I’m a meal planner.  I plan out five meals before I go grocery shopping.  This keeps things organized and prevents me from buying more than we need.  This method has worked well for us and at the end of the day cooking dinner falls into place easily since I know what I have planned.

For whatever reason I have had no desire to meal plan this year.  Literally none.  And it’s kind of liberating.  I buy what looks good at the store and as each night approaches I see what I have in the fridge and get inspired.  Meal planning can really be a pain in the ass.  I like to change it up constantly with plenty of variety.  I put a lot of time and energy into planning my meals.   Now I think it’s time I put that energy elsewhere.  Like exercising and playing more with Cia.  She’s really coming into herself so we have started to do more with crafts, numbers, colors, and books.  And when she naps I workout.

I feel energized from this small life change.  Starting out the new year fresh and inspired.  No need for new year’s resolutions, but there is something to ‘using’ the beginning of a year to allow you to make changes for a better you.  I full heartedly believe change is beneficial in allowing us to grow as individuals.  Change is not always easily, especially for some, but overall I tend to like change.  Having kids has allowed me to go with the flow a bit more.  Children can take the spontaneity out of your life but they also put in to perspective what really matters.  And for me what matters right now is being healthy, being active, and spending as much time as I can enjoying my family – watching them grow and being an active part of it.

We had a dinner guest for this meal.  Originally we thought we’d go out to dinner but instead I opted to cook.  Cia has been a bit under the weather so I knew it would be better for us to stay at home.  I had a bag of brussel sprouts in the fridge along with a few rutabaga’s.  Both vegetables I prefer roasted and my inspiration came.  We had just enough quinoa in the pantry to cook and I had some tofu in the fridge too.  I particularly love Wildwood tofu.  It’s sprouted and has an incredible flavor.  Recently they started making a teriyaki baked which is what I’ve been buying.  The texture is firm, perfect to hold up in any dish, and it’s conveniently already flavored.  I added in plenty of fresh grated pecorino romano and a few tablespoons of Bragg amino acids.  Simple, healthy, and delicious.  Along with this I made a green salad with carrot, celery, snap peas, walnuts, and feta cheese – dressed with a homemade red wine vinaigrette.  We were all happily satisfied!


Brussed Sprout and Rutabaga Quinoa Salad

  • bag brussel sprouts, halved
  • 3 medium rutabaga, peeled and chopped into 1″ pieces
  • olive oil
  • s&p
  • 1 cup quinoa, uncooked (I used tricolor)
  • Wildwood SprouTofu teriyaki baked
  • 1/2 cup fresh grated pecorino romano
  • 2-3 tablespoons Bragg liquid aminos
  1. Roast vegetables.  I did them separately.. Rutabaga: coat in a few tablespoons of olive oil and season with s&p.  Roast in a single layer on a parchment lined baking sheet at 425° for 35 minutes, until browned and soft.  Remove and set aside.  Brussel sprouts: coat in 2 tablespoons of olive oil and season with s&p.  Roast in a single layer on a parchment lined baking sheet at 400° for 30 minutes, until browned and soft.
  2. Meanwhile cook quinoa according to package.
  3. Slice tofu into bite sized pieces.  Once vegetables are done roasting place sliced tofu in oven for 10 minutes to warm through.
  4. Mix brussel sprouts, rutabaga, quinoa, and tofu in a bowl.  Add more olive oil if needed.  Top with pecorino romano and liquid amines.  Mix well and season with more s&p if desired.


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