Recipe courtesy of Steven Cook
and
Michael Solomonov
Recipe courtesy of Steven Cook
and
Michael Solomonov
Watch how to make this recipe.
Quinoa, Peas, and Mint Tabbouleh
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- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 207
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 242 mg
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 207
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 242 mg
Ingredients
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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
