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Quinoa, corn and celeriac salad
Print Recipe
Earthy flavours of celeriac and quinoa with sweet corn and herbs
Course
Grains, Salad
Cuisine
Latin American
Keyword
Quinoa, salad
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Servings
4
people
Author
Bart van der Lee
Equipment
small rice cooker
Ingredients
200
gram
multi coloured quinoa
1
corn on the cob
1
small
celeriac
5
gram
parsley
5
gram
chives
1
lemon
15
ml
olive oil
Instructions
Cook the quinoa in the rice cooker or in a small pot.
Cook the corn in lightly salted water for about 10 minutes till it's soft. Cut the grains off the cob.
Clean the celeriac and cut it into small cubes. Cook the cubes in lightly salted water till soft.
Chop the parsley and chives, add the quinoa, corn, and celeriac.
Add the lemon juice, olive oil, and some salt and serve.