A fresh, herby twist on the classic Turkish kısır — made with protein-rich quinoa, walnuts, tomato, and plenty of parsley and mint.
Makes 6 servings
Nutrition (per serving, estimated)
- Energy: 178 kcal
- Protein: 6 g
- Fat: 7 g
- Carbohydrate: 20 g
- Fibre: 4 g
Estimated values.
Ingredients
- 1 cup quinoa (dry)
- 2 cups water
- 1 cucumber
- 1 tbsp tomato paste
- 1 large tomato
- 1 onion
- 4–5 cloves garlic
- ½ tea-glass crushed walnuts
- ½ bunch parsley
- ½ bunch mint
- 2 spring onions
- 3–4 lettuce leaves
- Juice of 1 lemon
- 1 dessertspoon olive oil
- Salt, black pepper, red pepper flakes, etc.
Method
Soak the quinoa in water for 2–3 hours. Then transfer it to a fine sieve and rinse well under running water. Boil it with 2 cups of water until the water is absorbed. In another pot, sauté the cubed onion and finely chopped spring onions with the tomato paste and oil, then mix in the boiled quinoa. Let the mixture cool. Wash the mint and parsley, remove the stems, chop finely, and combine in a bowl. Dice the cucumber and tomato and add them to the mixture. Season the quinoa with salt, black pepper, cumin, and other spices, and stir. Add the crushed walnuts and lemon juice along with the greens to the quinoa, mix, and transfer to a serving plate. Garnish with lettuce leaves if you like. Enjoy!