Quinoa with Apples, Celery Root, Arugula, and Pecan

Name: Quinoa with Apples, Celery Root, Arugula, and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked quinoa; 2 cups water; Kosher salt; 1 Pink lady or Gala apple, cored and thinly sliced; 4 ounces celery root (about 1 cup), thinly sliced; 4 cups baby arugula, packed; 1 cup pecans, roughly chopped; 2 teaspoons freshly squeezed lemon juice; 1/2 teaspoon honey; 3 tablespoons extra virgin olive oil; 1/2 teaspoon flaky sea salt; Freshly ground black pepper

Servings: persons

1 cup uncooked quinoa
2 cups water
Kosher salt
1 Pink lady or Gala apple, cored and thinly sliced
4 ounces celery root (about 1 cup), thinly sliced
4 cups baby arugula, packed
1 cup pecans, roughly chopped
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon honey
3 tablespoons extra virgin olive oil
1/2 teaspoon flaky sea salt
Freshly ground black pepper

1
In a fine mesh sieve, rinse the quinoa under cold water and strain.
2
Combine the quinoa, water and salt in a medium saucepan.
3
Bring to a boil, cover, reduce the heat, and gently simmer for 12-15 minutes.
4
Remove from heat and transfer the quinoa to a strainer to drain out the remaining cooking liquid.
5
Fluff the quinoa with a fork, spread it onto a baking sheet in one even layer and refrigerate until it is has cooled about 25 minutes.
6
In a large bowl, whisk the lemon juice, honey, and olive oil; season with salt and pepper.
7
Add the chilled quinoa, sliced apples, celery root, arugula, and pecans and toss well to combine.
8
Taste to adjust the seasoning with salt and pepper.
9
Serve immediately.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup uncooked quinoa, 2 cups water, Kosher salt, 1 Pink lady or Gala apple, cored and thinly sliced, and more.

Yes, Quinoa with Apples, Celery Root, Arugula, and Pecans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa with Apples, Celery Root, Arugula, and Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions