Kisir: A vibrant, tangy Turkish salad made with quinoa or bulgur, fresh herbs, tomatoes, cucumbers, and a flavorful pomegranate-tomato-red pepper dressing. You're going to love it!
4cupscooked quinoa or bulgurThat's roughly 2 cups of quinoa + 2 cups of water cooked in the instant pot for 10 minutes.
2tbsppomegranate molasses
1tbsptomato paste
1tbspred pepper paste
2tbspextra virgin olive oil
1lemonzest of, juice of
1cuponion(about 1 small onion) finely chopped
1tspdried oregano
½tspdried mint
¼tspgarlic powderor 2 cloves minced fresh garlic
¼tspkosher salt
pepper to taste
½cupchopped parsley
1cuptomatoes(about 3-4 Roma tomatoes) seeds and innards removed, small dice
1cupPersian cucumbers(about 3-4 Persian cucumbers) small dice
Instructions
Add the cooked and cooled quinoa or bulgur to a bowl and set aside.
Add the pomegranate molasses, tomato paste, red pepper paste, onion, olive oil, lemon zest, lemon juice, onion, oregano, mint, garlic, salt, and pepper in a separate mixing bowl. Mix well until a thick paste-like sauce forms.
Mix really well until a thick paste-like sauce forms.
Next, add the paste/sauce to the quinoa and massage generously with your hands or a spoon. I like to massage for 2-3 minutes to ensure every grain is fully coated to its full potential.
Then, add the parsley. Mix and combine.
When ready to serve, add the chopped tomatoes and cucumbers. Give a gentle toss.
Serve cold or keep it in the fridge for up to 3 days.
Notes
Serve: Serve with a slice of lemon and romaine lettuce leaves or alongside any meal.How long does quinoa kisir salad last? Store in an air-tight container for up to 3 days.Do you like spice? Add a diced jalapeno when you add the vegetables.