Recipe courtesy of Michael Solomonov and Steven Cook
Quinoa, Peas, and Mint Tabbouleh
Total:
35 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Cook the quinoa in 1 cup boiling water in a small saucepan, covered, for 15 to 20 minutes, until all the liquid has been absorbed. Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork. Combine the quinoa and mashed peas with the parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve. 

 Photograph copyright © 2015 by Michael Persico

IDEAS YOU'LL LOVE

Quinoa Tabbouleh with Feta

Recipe courtesy of Ina Garten

Tabbouleh

Recipe courtesy of Ina Garten

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach

Recipe courtesy of Eddie Jackson

Pasta, Pancetta and Peas

Recipe courtesy of Sunny Anderson

Black Bean and Quinoa Falafel

Recipe courtesy of James Briscione

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Grilled Scallops with Orange-Scented Quinoa

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking