Quinoa salad with barberries & nuts

Name: Quinoa salad with barberries & nuts
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g quinoa; 1.5 liters water; 1 tsp salt; 2 Tbsps olive oil; 50 g barberries; 4 Tbsps slivered almonds; 2 Tbsps pistachios; 30 g cilantro; 3 sprigs fresh mint

A gluten-free quinoa salad with barberries and nuts that is also dairy-free, lacto-ovo vegetarian, and vegan. This dish is a fantastic choice for a nutritious and flavorful main course. It covers 22% of your daily requirements of vitamins and minerals and can be enjoyed at any time of the year.

Ingredients

quinoa

300 g

water

1.5 liters

salt

1 tsp

olive oil

2 Tbsps

barberries

50 g

slivered almonds

4 Tbsps

pistachios

2 Tbsps

cilantro

30 g

fresh mint

3 sprigs

Method

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.

Nutrition:

460 kcal

Carbs

60 g

Fat

18 g

Protein

14 g

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