Quinoa, Peas, and Mint Tabbouleh

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1/2 cup quinoa
  • 1 cup fresh peas or thawed frozen peas
  • 1 cup chopped fresh parsley
  • 1/4 cup diced red onion
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh mint
  • Pinch ground Aleppo pepper
  • Kosher salt
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


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