Quinoa salad with barberries & nuts
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
10.58 oz
water
1.58 qt
salt
1 tsp
olive oil
2 Tbsps
barberries
1.76 oz
slivered almonds
4 Tbsps
pistachios
2 Tbsps
cilantro
1.06 oz
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:
Carbs
60 g
Fat
18 g
Protein
14 g
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