Wednesday, November 4, 2009

Quinoa Salad with Brussels Sprouts and Sesame Dressing

When I shop for the meals I plan each week as well as our "essential" weekly groceries, I am very systematic and go shopping with a detailed, organized grocery list. I actually “map out the store” in my head, knowing on which side I will enter it, and write my list accordingly. The little bit of extra planning makes my grocery trips fast and efficient, which is often a necessity with a moody toddler. Also, having a plan helps me to buy only what I truly need and therefore helps us save money.

While having a list and a plan while grocery shopping is great, I truly enjoy exploring the grocery store. It’s one of my little, infrequent, special treats. I like to look at all the wonderful produce, chat with the produce guy to find out which one is the freshest, and get inspired. Right now this is a luxury that rarely happens. Fortunately, when I was at the grocery store over the weekend, I did get to explore a bit and got inspired by some beautiful Brussels sprouts. I had also been meaning to make a new dish with quinoa, and the idea of a quinoa salad with Brussels sprouts was born right then and there. I decided to roast/bake the Brussels sprouts and dress the salad with an Asian-inspired sesame dressing.

I cut the ends off the Brussels sprouts, took off the outer leaves, and cut each sprout in half. I mixed the sprouts with a bit of oil and salt and pepper. Then I put them on a lined baking sheet.

Brussels Sprouts 01

I baked the sprouts at 375 degrees for about 35 minutes.

Brussels Sprouts 02

In the meantime, I cooked the quinoa for about 12 minutes according to the directions on the box (1 part quinoa to 2 parts water). I used about 3 cups cooked quinoa in this dish. (I cooked a lot more but used it for another dish later that day.)

Brussels Sprouts 03

Then I added the roasted Brussels sprouts to the quinoa.

Brussels Sprouts 04

I made a sesame dressing with the following ingredients:

  • 4 tablespoons brown rice vinegar
  • 1 tablespoon good olive oil
  • 1 tablespoon sesame oil
  • 2 teaspoons low sodium soy sauce
  • salt
  • pepper
  • toasted sesame seeds

I poured the dressing over the quinoa and Brussels sprouts.

Brussels Sprouts 05

And here is the finished product. Not the most beautiful dish but very tasty.

Brussels Sprouts 06

By the way, when I was younger, I really didn’t like Brussels sprouts. And we had them a lot since my mom grew them in her garden. I think it was the smell that bothered me. And I still think that Brussels sprouts smell very peculiar, but the smell doesn’t really bother me anymore. It was funny however when hubby kept accusing the toddler that he was in need of a new diaper when that was not the case at all…


  1. Do you shop with a shopping list and are focused and efficient when you grocery shop? Or do you like to explore? Or maybe both, depending on the situation?
  2. Do you like Brussels sprouts? If so, what’s your favorite way to eat them?
  3. And for our November Flossing Challenge participants, did you floss?

Be well,