QUINOA, PEA AND MINT TABBOULEH (for four to six)
½ cup quinoa
1 cup fresh peas or thawed frozen peas
1 cup chopped fresh parsley
¼ cup diced red onion
3 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh mint
pinch ground Aleppo pepper
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 either leave them whole or mash them with a fork.
2. Combine the quinoa and 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.
from Michael Solomonov, Zahav: A World of Israeli Cooking