Celeriac Quinoa Salad

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I had to whip up a quick meal for some young, hungry friends. I got a root of celery, some sunflower sprouts, previously cooked quinoa, cashew in a bag, and whipped up a quick Celeriac Quinoa salad with all these.

Celeriac is commonly known as celery root and scientifically called Apium graveolens (variation rapaceum), sometimes known as turnip-rooted celery or celery knob. People are baffled with using these simple, earthy beauties in everyday cuisine as it is uncommon to many. But there’s plenty to do with the Celeriac: amazing in stir-fries, grated or sautéed in salads, cubed into soup, roasted and mixed with sweet corn, broccoli, and spinach or anything you fancy. Here are some other ways you can incorporate this curious but very delicious vegetable:

a. Sautéed – You can grate the roots of celery or chopped into cubes. Sauté in roasted sesame oil with sesame seeds, freshly grated ginger, cumin powder, black pepper, and soy sauce with 1/2 fresh tomato.

b. As part of Soup – Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it somewhere in the middle. You can serve this with just about any vegetable or in any soup.

c. In a casserole tray or pot on high heat, add some olive oil, then add cubed celeriac, fresh oregano, thyme, freshly grounded cumin, coriander, cinnamon. String to mix around all ingredients to coat and quick fry for few minutes.

d. Make your own way – there are plenty of other ways you can use celeriac! Some even make these as mashed potato substitutes or part of sauces.

For today, here’ a quick, fresh, and delicious recipe where I used Celeriac in salad –something that came out of my kitchen! Read on to learn more.

Print Recipe

Celeriac Quinoa Salad

Serves: 4

Cooking Time: 30 min

Nutrition Benefits: The Celeriac is one of the healthiest root vegetables there is. It is full of nutrients like vitamin C and phosphorus, and a hefty amount of vitamin K, so much that a single serving can fulfill the daily recommended value. It's also high in antioxidants and essential minerals like phosphorus, potassium, and manganese. From an Ayurvedic perspective, Celeriac is considered a food that has a "clear" taste. It is believed to aid in natural weight loss and is used in Ayurvedic medicine as a diuretic.

Ingredients

• Celeriac, grated
• 1/2 cup raisins
• 1 cup of cooked quinoa
• 1 tbsp soy sauce
• 1 cup sunflower sprouts
• Dash of pepper and salt
• 1 tsp cumin powder
• 1 cup roasted cashew nuts
• 1/2 tomato, chopped
• 2 tbsp roasted sesame oil

Instructions

1

In a saucepan over medium heat, add sesame oil. Once hot, add the freshly grated ginger, sesame seeds, and cumin powder.

2

Let it sweat for 30 seconds before adding the fresh tomato, soy sauce, and black pepper.

3

Add the grated celeriac and sauté for at least 2-3 minutes.

4

Add the quinoa, making sure that it is well coated with all the seasoning and spices. Remove from the heat.

5

Stir in the sunflower sprouts and serve on a plate.

Notes

Celeriac can be cooked like carrots, it has a unique flavour in salads raw.