QUINOA, PEA, AND MINT TABBOULEH

Print Recipe

QUINOA, PEA, AND MINT TABBOULEH

Course: Salad, Side Dish

Equipment

  • Small Saucepan
  • Small Pot
  • Fork

Ingredients

  • ½ Cup Quinoa
  • 1 Cup Fresh Peas or Thawed Frozen Peas
  • 1 Cup Chopped Fresh Parsley
  • ¼ Cup Diced Red Onion
  • 3 Tbsp. Lemon Juice
  • 3 Tbsp. Olive Oil
  • 2 Tbsp. Chopped Fresh Mint
  • Pinch of Aleppo Pepper
  • Kosher Salt

Instructions

  • Cook the quinoa in 1 cup boiling, salted 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 parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve.