Quinoa tabouleh with peas and mint

The perfect dish to remind you that it's supposed to be Spring.

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• Difficulty: easy

• Time: 40 minutes including boiling, mashing, etc.!

• Recommended pairings: a simple fish entrée or light pasta dish

• If you like this, try... Sweet potato salad with lentils and goat cheese

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This was first prepared for me by some of my favorite people, and I got to eat it with even more of my favorite people. This salad is not worthy of your enemies.

Ingredients

1/2 cup uncooked quinoa

1 cup fresh peas or thawed frozen peas

1 cup chopped parsley

1/4 cup diced red onion

1/4 cup lemon juice

3 tbsp olive oil (less if you want)

2 tbsp chopped fresh mint

pepper

kosher salt

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First...

Boil 1 cup of salted water in a small saucepan. Add quinoa and cook until all water has been absorbed, about 15-20 minutes.

Then...

While this is happening, thaw the peas based on package instructions if using frozen. If raw, bring pot of salted water to a boil and cook until tender, about 2 minutes.

Drain, submerge in cold water to cool quickly, mash with a fork or spoon.

Finally...

Combine the quinoa and mashed peas with all the other ingredients. Toss to combine, and serve at room temperature.