Celery is an unloved vegetable. Avoided by many, tolerated by most, it’s one of those ingredients that always ends up going soft in the fridge after realising the recipe that prompted you to buy it in the first place only uses one stick. Classic.
Spag bol? One stick of celery, finely chopped.
Slow-cooker stew? One stick of celery, cut into chunks.
Chicken stock? Five sticks of celery, quartered. Only joking, it’s just the one stick actually.
I fell into the classic celery trap when slow-cooking a stew over the weekend and despite my best efforts to snack on the stuff, I was still left with half a bunch in my fridge. I mean really, aside from dunking in hummus, what is there to do with celery!?
Turns out, when you put your mind to it, you can make a delicious lemony Waldorf-style salad with crunchy granny smiths, cumin-spiced quinoa and a handful of nuts and it will set you up for the week and make you smile every lunch time. Who knew!
Perfect on its own. Perfect as a side to some other scrummy meal you have planned. And perfect for using up that leftover celery!
(As for the rest of it, just dunk in hummus. There’s not a lot else you can do.)
To the recipe!
- 3 sticks celery, finely chopped (plus the leaves, if you have any)
- 1 granny smith apple, finely sliced
- 100g quinoa, rinsed and drained
- Handful of walnuts and pecans, chopped
- 1/2 tsp cumin
- 1 tsp dried parsley
- Pinch of salt
For the lemony mustard dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice (roughly 1 small lemon)
- 2 tsp wholegrain mustard
- 1/2 tsp dried parsley (or a handful of fresh, chopped parsley)
- 1/2 tbsp water
Lemon spiked yoghurt | Cumin spiced yoghurt | Blue cheese dressing
Crumbled feta | Grilled halloumi | Avocado | Cumin spiced chickpeas
Meat and fish options
White fish | Grilled chicken | Pork fillet
- Cook the quinoa as per the packet instructions. Once cooked, add the parsley, cumin and a pinch of salt and stir.
- Meanwhile, make the dressing by combining all the ingredients in a jar, pop the lid on and shake to combine.
- Add the celery (and leaves if you have any), apple, nuts and all of the dressing to the quinoa pan and stir to combine. Can be eaten hot or cold.
This will keep in the fridge for 2-3 days.