Name: Quinoa, Pea, and Mint Tabbouleh
Yield: Serves 4 to 6
Ingredients: ½ cup quinoa; 1 cup fresh peas or thawed frozen peas; 1 cup chopped parsley; ¼ cup diced red onion; 3 tablespoons lemon juice; 3 tablespoons olive oil; 2 tablespoons chopped fresh mint; Pinch ground Aleppo pepper; Kosher salt

Ingredients

Serves 4 to 6

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

SidesGluten FreePareveVegetarianVeganQuickEasy

Preparation

Step 1

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.

Step 2

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.

The Home of Jewish Food

Ingredients

Preparation

Step 1

Step 2

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