QUINOA, PEA, AND MINT TABBOULEH

SERVES 4 TO 6

INGREDIENTS:
½ cup quinoa
1 cup fresh peas or thawed frozen peas 1 cup chopped fresh parsley
¼ cup diced red onion
3 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh mint Pinch of Aleppo pepper
Kosher salt

METHOD:
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 the parsley, on-ion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve.