Quinoa Kısır

After washing the quinoa with plenty of water, place it in a colander and drain the excess water. Then, transfer it to a suitable pot and add 1 cup of hot water.

Cover the pot and let the quinoa cook over low heat for approximately 10-12 minutes until it has completely absorbed the water and softened. Remove the cooked quinoa from the heat and let it rest and fluff up at room temperature.

Meanwhile, wash the parsley and green onions thoroughly. Carefully chop them into fine pieces on a cutting board and keep them in a separate bowl.

Heat 1 tablespoon of olive oil in a small pan. Add 0.5 tablespoon of tomato paste and 0.5 tablespoon of pepper paste, and sauté briefly over medium heat until the raw smell disappears and it reaches a smooth consistency. Just before removing from the heat, add 1 teaspoon of ground sumac, mix, and take off the heat.

Transfer the boiled and rested quinoa into a wide and deep mixing bowl. Pour the hot tomato paste sauce you prepared over it and gently mix with a spoon until the ingredients are well combined.

Add the finely chopped parsley and green onions to the mixture. Then, add pomegranate molasses, freshly squeezed lemon juice, and salt, and blend all the ingredients homogeneously. After letting the kisir rest at room temperature for 5 minutes, you can serve it on plates.