Kısırlı Salata

Kısırlı Salata is a vibrant Turkish salad combining fine bulgur with fresh herbs, vegetables, and a zesty dressing. This gluten-free version uses quinoa as a base, making it a nutritious and satisfying lunch option.

Ingredients

• Quinoa - 100 grams
• Boiling water - 200 ml
• Tomato - 1 medium, diced
• Cucumber - 1 medium, diced
• Red bell pepper - 1, diced
• Green onion - 2 stalks, finely chopped
• Parsley - 30 grams, finely chopped
• Mint - 15 grams, finely chopped
• Olive oil - 30 ml
• Lemon juice - 15 ml
• Pomegranate molasses - 10 ml
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the quinoa under cold water and drain well.
2. In a medium saucepan, bring 200 ml of water to a boil.
3. Add the quinoa to the boiling water, cover, and reduce the heat to low. Cook for about 15 minutes or until the quinoa is fluffy and water is absorbed.
4. Remove the quinoa from heat and let it cool for a few minutes.
5. In a large bowl, combine the diced tomato, cucumber, red bell pepper, green onion, parsley, and mint.
6. Add the cooled quinoa to the vegetable mixture.
7. In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, salt, and black pepper.
8. Pour the dressing over the salad and toss gently to combine.
9. Taste and adjust seasoning as needed. Serve chilled or at room temperature.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in fiber, which aids in digestion.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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