Quinoa Salad with Barberries & Nuts

Put the quinoa in a sieve and rinse under running water

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