Salad

Gluten-Free Quinoa Kısır

Name: Gluten-Free Quinoa Kısır
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 cup cooked quinoa; 4 stalks green onions; 0.5 bunch parsley; 0.5 bunch fresh mint; 2 tablespoon pine nuts; 3 tablespoon olive oil; 1 tablespoon tomato paste; 1 dessert spoon red chili powder; 1 dessert spoon hot chili flakes; 1 teaspoon salt; 1 teaspoon black pepper; 1 tablespoon pomegranate molasses; 1 piece lemon juice

Duration

35 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

1.5 cup cooked quinoa
4 stalks green onions
0.5 bunch parsley
0.5 bunch fresh mint
2 tablespoon pine nuts
3 tablespoon olive oil
1 tablespoon tomato paste
1 dessert spoon red chili powder
1 dessert spoon hot chili flakes
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon pomegranate molasses
1 piece lemon juice

Step-by-Step Preparation

Speed:1x

Wash the quinoa thoroughly with plenty of water using a strainer to remove the bitter outer husks (saponin). Then, place it in a pot, add enough water to cover it, and boil for approximately 15 minutes until the water is absorbed, then let it rest until it reaches room temperature.

Wash and dry the green onions, parsley, and the chef's recommended fresh mint, then chop them very finely with a sharp knife.

Place a small pan on the stove and add the pine nuts. Roast them on low heat for approximately 3-4 minutes, stirring constantly until the nuts change color slightly and release their aroma, then immediately transfer them to another bowl so they do not burn.

Heat the olive oil in a wide pan. Add the tomato paste and sauté over medium heat until its aroma is released. Add the red pepper flakes, chili flakes, salt, and black pepper, then remove from the heat after tossing for 30 seconds.

Pour the prepared tomato paste sauce over the boiled and cooled quinoa in a deep mixing bowl. Mix with a spoon until all the quinoa is completely coated with the sauce and takes on a red color.

Add the finely chopped green onions, parsley, and mint to the sauced quinoa mixture. Drizzle with freshly squeezed lemon juice and pomegranate molasses, then mix gently without mashing the ingredients.

Transfer the prepared kisir to a serving plate. Sprinkle the previously roasted crunchy pine nuts on top to add texture and flavor, and serve cold or at room temperature.

Chef's Tips

To ensure the quinoa grains remain separate after boiling, open the lid of the pot and let it air out as soon as the boiling process is finished.
If you let the Kısır rest in the refrigerator for 30 minutes before serving, the flavors will blend better with the quinoa.

Alternative & Optional Ingredients

You can use roasted slivered almonds or finely crushed walnuts instead of pine nuts.
You can increase the amount of pomegranate molasses according to your taste or add sumac for a more sour flavor.

Gourmet Recommendations

You can enrich the presentation by adding a few pieces of lettuce leaves and cucumber pickle slices to the side of the plate during service.
For a more intense aroma, you can sprinkle a pinch of fresh savory along with a very small amount of extra virgin olive oil on top.

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Nutrition Facts

Per Serving

Calories233 kcal

Protein5 g

Carbohydrates22 g

Fat15 g

Fiber 4 g

Sugar 4 g

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Salad

Gluten-Free Quinoa Kısır

Duration

35 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp