Recipe

Quinoa, Pea, & Mint Tabbouleh

Recipe and photo courtesy of Edible Hawaiian Islands.

  • Quinoa, Pea, and Mint Salad Photo by Edible Hawaiian Islands

    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!

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