Quinoa Salad with Barberries & Nuts

• quinoa10½ oz
• water6¼ cups
• salt1 tsp
• olive oil2 tbsp
• barberries1¾ oz
• slivered almonds4 tbsp
• slivered pistachios2 tbsp
• coriander1 oz
• mint3 sprigs

Instructions

1. 1

   Put the quinoa in a sieve and rinse under running water.

2. 2

   Drain.

3. 3

   Pour the boiling water over quinoa in a medium saucepan.

4. 4

   Add salt, stir well and cook over medium-low heat until quinoa is cooked through but still has a bite in the center.

5. 5

   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.

6. 6

   Add the slivered pistachios, then the rest of the oil and the rinsed barberries.

7. 7

   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.

8. 8

   Mix all of the remaining nut and barberry mix, herbs and quinoa.

9. 9

   Return to the pot and place on low heat.

10. 10

    Cover with a lid and cook for ten minutes or until completely heated through and steam is rising.

11. 11

    Turn into a serving dish and fluff with a fork.

12. 12

    Add a little extra olive oil and a twist of black pepper if you wish.

13. 13

    Sprinkle the quinoa with the rest of the berry-nut mix and chopped herbs and serve on its own as a main dish or as a side dish.