Celeriac Quinoa Salad

When a couple of hungry friend came around, had to whip up a quick meal for some young, hungry friends. Checking the pantry and refrigerator, I found a root of celery, some sunflower sprouts, previously cooked quinoa, and a bag of cashews. With these ingredients, I quickly prepared a Celeriac Quinoa Salad.

Celeriac is commonly known as celery root and scientifically called Apium graveolens (variation rapaceum). It is sometimes referred to as turnip-rooted celery or celery knob. Many people are unfamiliar with this simple, earthy vegetable, making it a less common ingredient in everyday cuisine. However, there are plenty of ways to incorporate celeriac into meals. It works wonderfully in stir-fries, grated or sautéed in salads, cubed in soups, or roasted and mixed with sweet corn, broccoli, spinach, or any other ingredients you prefer. Here are some delicious ways to use this versatile vegetable:

a. Sautéed – You can grate or chop the celery root into cubes. Sauté it in roasted sesame oil with sesame seeds, freshly grated ginger, cumin powder, black pepper, and soy sauce, along with half a fresh tomato.

b. As Part of Soup – Reduce the heat to a simmer, add water or stock, cover, and cook for about 25 minutes until tender. Season carefully to taste and stir with a spoon to smash the celeriac slightly. Some prefer keeping it in cubes, while others mash it. I find that a semi-mashed texture enhances both the look and flavor. You can serve this soup with almost any vegetable.

c. In a Casserole Tray or Pot – Heat some olive oil over high heat, then add cubed celeriac, fresh oregano, thyme, freshly ground cumin, coriander, and cinnamon. Stir to coat all ingredients and quick-fry for a few minutes.

d. Make Your Own – There are countless ways to enjoy celeriac! Some people use it as a substitute for mashed potatoes or as a base for sauces.

For today, here’s a quick, fresh, and delicious recipe featuring celeriac in a salad—something that came straight from my kitchen! Read on to learn more.

Print Recipe

Celeriac Quinoa Salad

Salad – International

Serves: 4

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Nutrition Benefits: Celeriac is one of the healthiest root vegetables, rich in vitamin C, vitamin K, and phosphorus, while also providing essential minerals like potassium and manganese. Its high antioxidant content and clear taste make it a favorite in Ayurvedic diets, aiding natural weight loss and acting as a mild diuretic.

Ingredients

• Celeriac, grated
• 1/2 cup raisins
• 1 cup of cooked quinoa
• 1 tablespoon soy sauce
• 1 cup sunflower sprouts
• Dash of pepper and salt
• 1 teaspoon cumin powder
• 1 cup roasted cashew nuts
• 1/2 tomato, chopped
• 2 tablespoons roasted sesame oil
• 1/2 teaspoon freshly grated ginger
• 1/2 teaspoon sesame seeds

Instructions

1

In a saucepan over medium heat, add 2 tablespoons roasted sesame oil.

2

Once hot, add 1/2 teaspoon freshly grated ginger, 1/2 teaspoon sesame seeds, and 1 teaspoon cumin powder.

3

Let them sweat for 30 seconds, then add 1/2 tomato, chopped, 1 tablespoon soy sauce, and a dash of pepper and salt.

4

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

5

Add 1 cup of cooked quinoa and stir until it is well coated with the seasonings.

6

Stir in 1/2 cup raisins and 1 cup roasted cashew nuts.

7

Remove from heat.

8

Fold in 1 cup sunflower sprouts and serve on a plate.

Nutrition

• 408.8 Calories
• 43.5g Carbohydrates
• 0.0mg Cholesterol
• 22.9g Fat
• 6.3g Fiber
• 11.7g Protein
• 250.0mg Sodium
• 0.0g Trans fat

Notes

Celeriac can be cooked like carrots, but it offers a distinct flavor when served raw in salads.