Cook the quinoa according to package instructions. If you've misplaced the package, here’s a general guideline: Use 1½ cups water for every ½ cup of quinoa. Once the water boils, add a pinch of salt, toss in the quinoa, and simmer for 20-25 minutes until the water is absorbed and the quinoa is tender.

Drain the cooked quinoa and allow it to cool completely before mixing with the vegetables.

Meanwhile, wash the vegetables. Grate the carrot and celeriac root, slice the cherry tomatoes in half, and thinly slice the leek into rings.

In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and freshly ground black pepper to make the dressing.

Once the quinoa has cooled, mix it with the vegetables in a large bowl, and drizzle the dressing over the top.

Let the salad chill in the fridge for at least 20 minutes before serving to allow the flavors to meld. Enjoy!