Quinoa, Pea, & Mint Tabbouleh

Equipment

• Small Saucepan
• Small Pot
• Fork

Ingredients

• 1/2 Cup Quinoa
• 1 Cup Fresh Peas or Thawed Frozen Pea
• 1 Cup Chopped Fresh Parsley
• 1/4 Cup Diced Red Onion
• 3 Tbsp. Lemon Juice
• 3 Tbsp. Olive Oil
• 2 Tbsp. Chopped Fresh Mint
• Pinch of Aleppo Pepper
• Kosher Salt

Directions

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.
2. 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.
3. 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.

Enjoy!