Recipe courtesy of Steven Cook and Michael Solomonov

Quinoa, Peas, and Mint Tabbouleh

Name: Quinoa, Peas, and Mint Tabbouleh
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
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

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 to 6 servings

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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