Kısır (Turkish Bulgur Salad)

Ingredients

• 0 cup Fine Bulgur
• 1 cup Quinoa
• 2 medium Tomato
• 1 medium Cucumber
• 1 medium Red Bell Pepper
• 4 stalks Green Onions
• 1 cup Fresh Parsley
• 0.5 cup Fresh Mint
• 2 tablespoons Tomato Paste
• 3 tablespoons Olive Oil
• 2 tablespoons Pomegranate Molasses
• 2 tablespoons Lemon Juice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Measure the 1 cup of Quinoa into a medium saucepan. Add 2 cups of water and 0.5 teaspoon of Salt. Bring the water to a rolling boil over high heat (212°F / 100°C), then reduce the heat to low (approximately 190-200°F / 88-93°C), cover the saucepan with a lid, and simmer for 15 minutes, or until the 2 cups of water is absorbed and the quinoa grains are tender and translucent with a small white ring around the edge.
2. 2Remove the saucepan from the heat and let the quinoa stand, still covered, for 5 minutes to allow it to fully steam and become fluffy. Then, fluff the 1 cup of quinoa with a fork and spread it out evenly on a plate or baking sheet to cool completely, which is important to prevent the salad from becoming warm and soggy.
3. 3While the 1 cup of quinoa cools, prepare the vegetables: Dice the 2 medium Tomatoes into 1/2-inch (1.25 cm) pieces. Peel and dice the 1 medium Cucumber into 1/2-inch (1.25 cm) pieces. Dice the 1 medium Red Bell Pepper into 1/2-inch (1.25 cm) pieces. Thinly slice the 4 stalks of Green Onions. Finely chop the 1 cup of Fresh Parsley and the 0.5 cup of Fresh Mint.
4. 4In a large mixing bowl, combine the cooled 1 cup of Quinoa, the diced 2 medium Tomatoes, the diced 1 medium Cucumber, the diced 1 medium Red Bell Pepper, the sliced 4 stalks of Green Onions, the chopped 1 cup of Fresh Parsley, and the chopped 0.5 cup of Fresh Mint.
5. 5In a separate small bowl, whisk together the 2 tablespoons of Tomato Paste, the 3 tablespoons of Olive Oil, the 2 tablespoons of Pomegranate Molasses, the 2 tablespoons of Lemon Juice, the remaining 0.5 teaspoon of Salt, and the 0.5 teaspoon of Black Pepper until the mixture is smooth and evenly combined.
6. 6Pour the prepared dressing mixture over the quinoa and vegetable mixture in the large bowl. Gently toss all ingredients together using a large spoon or spatula until everything is evenly coated with the dressing.
7. 7Cover the large bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling period is important to allow the flavors to fully meld and deepen, and to ensure the salad is served refreshingly cold. Serve the Kısır chilled.

Substitutions

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