Quinoa, corn and celeriac salad
Earthy flavours of celeriac and quinoa with sweet corn and herbs
- 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
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.