4cupscooked quinoathat's roughly 2 cups of quinoa + 2 cups water cooked in the instant pot for 10 minutes.
Kisir paste
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
¼tspdried garlic powderor 2 cloves minced garlic
¼tspkosher salt
pepper to taste
Vegetables
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 to a bowl, set aside.
In a separate mixing bowl, add the pomegranate molasses, tomato paste, red pepper paste, onion, olive oil, lemon zest, lemon juice, onion, oregano, mint, garlic, salt, and pepper. 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 just to make sure 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: 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 jalapeno or serrano at the same time you add the vegetables.