Recipe courtesy of Steven Cook and Michael Solomonov

Quinoa, Peas, and Mint Tabbouleh

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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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


  1. 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. 
  2.  Photograph copyright © 2015 by Michael Persico

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