Brad’s tabbouleh
Ingredients:
1/2 cup Quinoa
1 cup fresh / frozen peas
1 cup fresh chopped parsley
1/4 cup diced red onion
3 tbsp lemon juice
3 tbsp Olive Oil
3 tbsp chopped fresh mint
A pinch or two of Aleppo pepper (paprika can be subbed in place)
Kosher salt
Directions: Check out the video!
Have a small saucepan of salted water heating for the peas.
Cook the Quinoa in one cup boiling, salted water in a small saucepan, covered for about 15 minutes or until all liquid is absorbed.
As the Quinoa cooks, add the peas to your other saucepan and cook about 2 minutes...drain and submerge the peas in ice water to cool quickly and retain color, then mash to a lumpy paste.
Combine Quinoa and peas with the rest of the ingredients with a nice pinch of he Kosher salt in a medium bowl. Toss to combine and serve.