Gluten-Free Turkish Kisir Salad

Ingredients

• 1 cup Quinoa
• 1.5 cups Hot water
• 2 tbsp Tomato paste
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 0.5 medium Red onion
• 0.5 cup Fresh parsley
• 0.25 cup Fresh mint
• 4 tbsp Olive oil
• 3 tbsp Lemon juice
• 1 tbsp Pomegranate molasses
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of Quinoa under cold water in a fine-mesh sieve until the water runs clear.
2. 2Place the rinsed 1 cup of Quinoa in a medium heatproof bowl. Pour the 1.5 cups of Hot water over the quinoa, cover the bowl tightly with a lid or plastic wrap, and let it sit for 15 minutes, or until all the water is absorbed.
3. 3Once the quinoa has absorbed the water, fluff it gently with a fork. Set it aside to cool slightly for about 5-10 minutes.
4. 4While the quinoa cools, finely chop the 0.5 medium Red onion. Cut the 1 medium Red bell pepper and 1 medium Green bell pepper into small, 0.635 cm dice. Finely chop the 0.5 cup of Fresh parsley and the 0.25 cup of Fresh mint.
5. 5In a large bowl, combine the fluffed and slightly cooled 1 cup of Quinoa with the 2 tablespoons of Tomato paste, the finely chopped 0.5 medium Red onion, the diced 1 medium Red bell pepper, the diced 1 medium Green bell pepper, the chopped 0.5 cup of Fresh parsley, and the chopped 0.25 cup of Fresh mint.
6. 6Drizzle the mixture with the 4 tablespoons of Olive oil, the 3 tablespoons of Lemon juice, and the 1 tablespoon of Pomegranate molasses. Add the 0.5 teaspoon of Salt and the 0.25 teaspoon of Black pepper.
7. 7Mix all the ingredients in the large bowl thoroughly until everything is well combined and evenly distributed. Ensure the tomato paste and seasonings are fully incorporated.
8. 8Serve the Gluten-Free Turkish Kisir Salad at room temperature or chilled.

Substitutions

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