Dandy Celery "Birchwood" Branches
What You Need
- 6 stalks Dandy® Celery
- 1 cup tri-color quinoa, cooked and cooled
- 1 tsp. truffle salt (optional)
- ½ cup cream cheese, softened
- 2 tbsp. parsley, chopped
- 1 tsp. kosher salt
- 1 tsp. black pepper
Find Dandy Celery
Make It
- Cook quinoa according to package directions.
- Once cooked spread on a prepared cookie sheet and place in a 350°F oven for 30 minutes.
- Check the quinoa and rotate the sheet pan every 10-15 minutes to make sure the browning and drying are happening evenly.
- Once cooked and dry sprinkle with the truffle salt (if using) and let cook.
- This will keep in an airtight container for 2 weeks and is great sprinkled on salads and roasted vegetables.
- In a small bowl, using a rubber spatula or a fork, mix together the cream cheese, parsley, salt, and pepper and use this filling to fill the Dandy® Celery Sticks as you would our childhood favorite “Ants on a Log."
- Once you have filled the Dandy® Celery Sticks, and are ready to serve these delicious and simple snack sticks, sprinkle the crispy quinoa over the sticks and serve.
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