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Quinoa, Pea, and Mint Tabbouleh

Yield: 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 
QuickEasySidesGluten FreePareveVegetarianVegan


  • 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.