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In the Kitchen
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
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 to 6 servings
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
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