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
- 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
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
