Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberries

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A delicious and easy quinoa (naturally gluten free and a good source of complete protein) pilaf with raspberries, parsley, toasted hazelnuts, and dried barberries. It is great on its own as a meatless meal or as a colourful side with some roasted chicken or smoked fish.

Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberries

adapted from here

120 g Quinoa, rinsed 250 ml Vegetable broth 1/8 tsp Ground black pepper Handful of finely chopped parsley 50 g Hazelnuts, toasted and roughly chopped 2 tbsp Dried barberries 120 g Raspberries Salt to taste

1. In a medium saucepan, combine rinsed quinoa, vegetable broth and pepper. Bring to a boil.
   
2. Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed.
   
3. Fold parsley, hazelnuts, barberries and raspberries gently into hot quinoa. Season and serve warm or room temperature.

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