Ingredients: 300g quinoa,1 1/2 liters boiling water,1 tsp salt,2 tbsp olive oil (not extra-virgin, it will overpower other flavours),50g barberries,4 tbsp slivered almonds,2 tbsp slivered pistachios,30g chopped coriander, chopped,A few sprigs of mint, chopped
Instructions:
- 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 quinoa is cooked through but still has a bite in the center.
- 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 slivered 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 as a main dish or as a side dish.
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