QUINOA SALAD WITH BARBERRIES & NUTS
1 1/2 litres boiling water
1 tsp salt
2 tbsp olive oil (not extra-virgin, it will overpower other flavours)
4 tbsp slivered almonds (or pine nuts) (optional)
2 tbsp slivered pistachios (optional)
30g chopped coriander, chopped
A few sprigs of mint, chopped
Put the quinoa in a sieve and rinse under running water. Drain. Pour the boiling water over quinoa in a medium saucepan. Add salt, stir well and cook over medium-low heat until it’s cooked through but still has a bite in the centre. Drain in a sieve.
Pick over the barberries, rinse in a sieve and dry on kitchen paper.
While the quinoa is cooking, heat 1 tablespoon of oil in a saucepan over medium heat and lightly toast the almond slivers. Add the pistachios, then the rest of the oil and the rinsed barberries. Cook briefly until the barberries are shiny and a little puffed.
Save a tablespoon of the barberry and nut mix and a tablespoon of the chopped herbs for garnishing the finished dish. Mix all of the remaining nut and barberry mix, herbs and quinoa. Return to the pot and place on low heat. Cover with a lid and cook for ten minutes or until completely heated through and steam is rising. Turn into a serving dish and fluff with a fork. Add a little extra olive oil and a twist of black pepper if you wish.
Sprinkle the quinoa with the rest of the berry-nut mix and chopped herbs and serve on its own or as a side for chicken.