Quinoa Kısırı

Place the white quinoa in a fine-mesh strainer and wash thoroughly under plenty of cold water until the starch is completely washed away and the water runs clear. Then, set aside to drain.

To apply the Chef's touch of flavor; place the drained quinoa in a deep and dry pan. Sauté lightly for 1-2 minutes over medium heat, stirring constantly. This process will give the quinoa a deep nutty aroma and a firmer texture.

Transfer the toasted or directly prepared quinoa to a suitable pot. Add 2 cups of water and cover the pot. After it begins to boil, cook over medium heat for approximately 12-15 minutes until the quinoa has completely absorbed the water, softened, and the grains have fluffed up.

Remove the cooked quinoa from the heat and let it rest aside to cool completely to room temperature. During this time, you can occasionally fluff it with a fork to prevent the grains from sticking together.

While the quinoa is resting, begin the vegetable preparations. Pick and finely chop the parsley and green onions. Cut the cucumbers and the large tomato in half, remove the seed beds, and dice them into small cubes (dice-sized).

Transfer the cooled quinoa into a wide and deep mixing bowl. Add the chopped parsley, green onions, cucumbers, and tomatoes on top.

In a separate small bowl, prepare the dressing by whisking together freshly squeezed lemon juice and olive oil until homogeneous. Drizzle the dressing over the kisir.

Mix gently using a spatula by turning it over to ensure all ingredients are well blended with the dressing. Adjust the salt to your taste and transfer to a serving plate, ready for consumption.