After thoroughly enjoying my first experience with roasted celery, I was itching to incorporate it into a dish. On Sunday, I had volunteered to bring a vegetarian side-dish to Jeff and Marla‘s house, since Jeff’s mom does not eat meat. It was the perfect opportunity to introduce roasted celery to everyone!
I made this up off the top of my head, and I thought it tasted fantastic. The combination of roasted sweet potato, rutabaga and celery complimented the truffle infused quinoa perfectly.
Trader Joe’s recently stocked Black Truffle Oil for a reasonable price, so I decided to give it a try. I’m still learning how to use it effectively in dishes–the flavor is quite earthy and strong. I like it, but needs to be used carefully.
Roasted Vegetable Quinoa Salad (serves 6 – 8)
- 1.5 c. dry quinoa (6 servings)
- 1 large sweet potato, chopped
- 1 large rutabaga, chopped
- 6 celery stalks, diced
- 1 t. sea salt (if desired)
- 1 t. ground black pepper
- 1/2 c. scallions, chopped
- 3 T. balsamic vinegar
- 1 t. black truffle oil (a little goes a long way)
Directions: Cook quinoa as desired, and set aside. Preheat oven to 400°F. On a large baking sheet, toss the chopped sweet potato, rutabaga, and celery with a bit of EVOO, sea salt and black pepper. Bake for 30 minutes, stirring once approximately 20 minutes into the roasting. Meanwhile, whisk to combine 2 T. of balsamic vinegar with 1 t. of black truffle oil in a small dish. After 30 minutes, remove the vegetables from the oven, and combine with the quinoa in a large bowl. Drizzle the balsamic/oil and stir to evenly distribute.
- This can be served hot or cold.
- You can use whatever vegetables you might prefer.
- Black truffle oil can have a very strong flavor. I suggest that you start with 1 t. and adjust from there, if necessary. Of course, you can always use whatever other oil you may prefer.
MIWFY: This recipe is vegetarian, and dairy- and gluten-free. If dairy is not an issue, I think crumbled goat cheese would make an excellent addition to this dish.
It has been way too long since Marla and I have been able to have some fun in the kitchen! For newer readers, Marla used to teach math with me until she decided to pursue other interests a couple of years ago. Marla and I both love to cook and often get together just to test out new recipes and taste-test the results. This turned into referring to our get-togethers as M²T³ Events.
While Sunday’s event wasn’t quite as intense as those in the past (we had a football game to watch!!), there were still a few notable and delicious dishes.
Marla whipped up an onion dip from Mark Sisson’s Primal Blueprint Healthy Sauces, Dressings, and Toppings Cookbook, which we served with a platter of raw vegetables.
By the way, Jeff (who is the mastermind behind this blog design) and Marla follow the paleo diet pretty closely, and Marla has even written a great cookbook of Paleo recipes. Pigskin Paleo follows a football theme and contains all sorts of ideas—definitely check it out! The website itself is pretty neat—you can sort and categorize all the recipes and see a fun trailer that they made when the book was launched.
Also, we both came up with delicious, healthy desserts. I made one of my very favorites: raw apple pie! And Marla made raw kiwi bars. I don’t know why we both chose raw desserts . . . great minds think alike, I guess! Both desserts were fabulous.
We had a great time on Sunday. I can’t wait to get together again. Hopefully soon!