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