Quinoa Salad with Barberries & Nuts
Quinoa Salad with Barberries & Nuts could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 4. One portion of this dish contains about 16g of protein, 19g of fat, and a total of 477 calories. For $2.3 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. Not a lot of people really liked this main course. Head to the store and pick up mint, slivered almonds, salt, and a few other things to make it today. 9 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns an awesome spoonacular score of 91%. If you like this recipe, you might also like recipes such as Quinoa Salad with Barberries & Nuts, Quinoa Salad with Barberries & Nuts, and Quinoa Salad with Barberries & Nuts.
Servings: 4
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
Equipment:
sieve
sauce pan
pot
Cooking instruction summary:
- 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.
Step by step:
1. Put the quinoa in a sieve and rinse under running water.
2. Drain.
3. Pour the boiling water over quinoa in a medium saucepan.
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. 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. 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.
7. 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.
8. 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 Information:
covered percent of daily need
