Quinoa Kısırı

Place the quinoa in a fine-mesh strainer and rinse thoroughly under plenty of cold water to remove bitter grains, then drain.

Transfer the drained quinoa and 1.5 cups of water into a deep pot. Once it starts to boil, reduce the heat and cook with the lid closed for approximately 12-15 minutes, until the water is completely absorbed. Remove the cooked quinoa from the heat and let it sit to steam.

Meanwhile, dice the dry onion into small pieces. Finely chop the green onions, parsley, and tomato.

Pour olive oil into a wide pan and heat. Add the diced dry onions to the pan and sauté until they turn pink.

Add the tomato and pepper paste to the pink onions. Continue to sauté for approximately 2 minutes until the paste releases its aroma and thickens, then turn off the heat.

Transfer the steamed and room-temperature quinoa into a large mixing bowl. Pour the prepared paste sauce over it and mix gently with a spatula until the quinoa completely absorbs the sauce.

Add the finely chopped green onions, parsley, and diced tomatoes to the mixture.

Finally, add pomegranate molasses, salt, black pepper, and red pepper flakes. Once you ensure all ingredients are mixed homogeneously, transfer the kisir to a serving plate.