Celery & Citrus Quinoa

Cooking time
Serves2-4 people
Vegans Gluten-free diets

Celery and orange are a match made in heaven.

Ingredients

  • ½ mug of quinoa
  • A few drizzles of olive oil
  • Sea salt and freshly ground pepper
  • 1 mug of water
  • 4 celery stalks
  • 3–4 oranges
  • A handful of flat leaf parsley, roughly
  • A large handful of sunflower and pumpkin seeds, toasted
Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Toast the quinoa in a warm lidded pan for a mo. Add a drizzle of olive oil and a pinch of salt and pepper. Stir and sizzle for a min.
2. Pour in the water. Stir. Let it bubble up. Cover. Reduce heat, simmer for 10 mins or till all the water is absorbed. Keep covered for a further 5-10 mins.
3. Wash, dry and thinly slice the celery so you have lots of little moons. Grate 1 tsp of zest from one of the oranges. Carve the skin and pith off the orange. Over a bowl, cut each segment from its papery skin – giving you a mound of juicy orange segments. Squeeze in any excess juice.
4. Once the grains are fluffy and slightly cooled, fold in the celery, orange segments and zest, parsley and toasted seeds (reserve a little of each to scatter over the top of the final dish).
5. Taste. Adjust seasoning. Finish with a final scattering of ingredients and a drizzle of oil over the top. Serve. Keeps in the fridge for a day or two.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Please enter a nickname for yourself:

Rate