Vitalité

Looking for a refreshing, wholesome dish that’s as colorful as it is satisfying? Let me introduce you to Quinoa Kısır — a modern take on the beloved Turkish bulgur salad, made with quinoa instead for an extra boost of nutrients and lightness. 🌿🍅✨

It’s fresh, tangy, and incredibly versatile. Whether you’re enjoying it as a lunch, a side dish, or a healthy potluck option, this recipe fits beautifully into a balanced lifestyle.

🍴 Ingredients (Serves 3–4)

• 1 cup quinoa
• 1.5 cups water
• 1 small cucumber, diced
• 2–3 spring onions, finely chopped
• A handful of parsley, chopped
• A handful of purple cabbage, finely chopped
• 1 medium tomato, diced
• Juice of 1 lemon
• 1 tablespoon tomato paste (heaping)
• 1 tablespoon pepper paste (heaping)
• 1 teaspoon olive oil (for sautéing)
• Extra olive oil and salt to taste

✨ Feel free to adjust the ingredients to your taste—add more greens, skip the cabbage, or throw in some pomegranate seeds if you’re feeling fancy!

👩‍🍳 How to Make It

1. Cook the Quinoa:
   Rinse the quinoa under cold water, then place it in a pot with 1.5 cups of water. Bring to a boil, then reduce the heat and simmer covered for about 15 minutes, or until all the water is absorbed. Fluff with a fork and let it cool slightly.
2. Chop the Veggies:
   Dice the cucumber and tomato, finely chop the parsley and spring onions.
3. If Using Purple Cabbage:
   Place the chopped purple cabbage in a separate bowl. Add a pinch of salt and a squeeze of lemon juice. Gently massage the cabbage with your hands for about 1–2 minutes until it softens and becomes more vibrant. This removes its bitterness and makes it easier to digest.
4. Prepare the Flavor Base:
   In a small pan, heat 1 teaspoon of olive oil and lightly sauté the tomato paste and pepper paste until the aroma is released and the color deepens—about 2–3 minutes.
5. Mix Everything Together:
   Add the sautéed paste to your cooked quinoa and stir until evenly combined. Then fold in all the chopped vegetables, including the softened purple cabbage.
6. Finish with Lemon and Olive Oil:
   Add the remaining lemon juice and a drizzle of extra olive oil. Season with salt to taste. Toss everything together—and it’s ready!

Serve chilled or at room temperature.

🧠 Pro Tip

Massaging purple cabbage with lemon and salt not only boosts its color but also mellows its strong flavor. It’s a small step that makes a big difference in both taste and texture!

🔍 Nutrition Facts (Per Serving – Approximate, for 4 servings)

💡 Nutrition values may vary based on the exact ingredients used.

Try it once and it might just become a staple in your weekly rotation 💚