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.

Photo by Heather S.
Adapted from canadianliving.com

PREP TIME

25

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Adapted from canadianliving.com

Ingredients

  • 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

Directions

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.

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