Quinoa KISIR

Serves 8 •

 Kisir is a filling and luscious Turkish country salad.

• 1½ cups bulgur (cracked wheat)
• 2 tablespoons tomato paste 
• 5 tablespoons extra-virgin olive oil  (Kalamata olive oil is the best)
• Juice of 1 lemon 
• Salt ⅓ teaspoon chili flakes or pinch of ground chili pepper, to taste
• 1 cup chopped flat-leaf parsley ⅓ cup chopped mint leaves
• 6 scallions, finely chopped
• 2 large tomatoes, finely diced

Again instead of the traditional bulgur use either Kasha (buckwheat) or Quinoa.  Greeks btw have this same dish but with Rice.  Kasha must be boiled until soft first but quinoa does not.

Directions:

1.  Put the bulgur in a bowl, pour plenty of boiling water on it, and leave for 20—60 minutes, until the grain is tender. 
2. Drain and squeeze the excess water out in a colander.
3.  Add the tomato paste, oil and lemon juice, salt and chili flakes or chili pepper and mix thoroughly. You can do this in advance. 
4. Just before serving, mix in the rest of the ingredients. 

Variation

 Add 2 tablespoons of sour-pomegranate concentrate for a sweet-and-sour tartness.
Greeks use vinegar.

also from Claudia Roden's book, The New Book of Middle Eastern Food.