Quinoa and Celeriac Salad
Celeriac is an underappreciated fall vegetable, mostly due to its strange, knobby exterior. Don't be scared of its size: Trimming off all the brown skin will leave you with only about
two-thirds of the actual root. Celeriac oxidizes and turns brown quickly, so be sure to coat it with the dressing right after cutting it.
- 1 cup quinoa rinsed and drained
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups grape tomatoes
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 1/3 cup sunflower seed
- 1 celeriac (about 1-1/4 lb/565 g)
- 1/4 cup lemon juice
- 1/4 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 red onion julienned
- 1/4 cup chopped fresh dill
Preparation time 25mins
Cooking time 60mins
Adapted from canadianliving.com
In saucepan, bring 2 cups water to boil; add quinoa and 1/4 tsp each of the salt and pepper. Reduce heat to medium-low; cover and simmer until tender and no liquid remains, about 12 minutes. Remove from heat; let stand for 15 minutes. Fluff with fork; let cool to room temperature.
Meanwhile, cut tomatoes in half lengthwise; toss with 2 tsp of the oil, vinegar and pinch each of the remaining salt and pepper. Roast, cut side up, on parchment paper–lined baking sheet in 375°F (190°C) oven until lightly browned and shrivelled, about 25 minutes. Let cool to room temperature.
Meanwhile, on separate baking sheet, toast sunflower seeds in 375°F (190°C) oven until golden and fragrant, about 5 minutes. Let cool to room temperature.
Meanwhile, trim and peel celeriac. Using mandoline or sharp knife, julienne into 1/8-inch (3 mm) thick strips; place in large bowl. Add lemon juice and remaining oil, salt and pepper; toss well. Stir in mayonnaise and mustard until combined.
Add quinoa, red onion, half of the sunflower seeds and the dill; mix well. Garnish with remaining sunflower seeds and roasted tomatoes.