Quinoa Salad with Barberries & Nuts

Once the quinoa is cooked, drain it thoroughly in a sieve. Set aside.

While the quinoa cooks, pick over the barberries, rinse them in a sieve, and then pat them dry on kitchen paper.

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the 4 tablespoons of slivered almonds and toast them lightly until fragrant and just starting to turn golden.

Stir in the 2 tablespoons of slivered pistachios, then add the remaining 1 tablespoon of olive oil and the rinsed barberries. Cook briefly until the barberries look shiny and a little puffed.

Add all of the remaining nut and barberry mix, along with the rest of the chopped coriander and mint, to the cooked quinoa. Stir everything together gently.

Return the mixture to the pot, place it over low heat, and cover with a lid. Cook for about ten minutes, or until the salad is completely heated through and you see steam rising from it. Transfer to a serving dish and fluff with a fork before serving.