Quinoa & Peas Bowl (Print Version)

# Ingredients:

01 - Uncooked quinoa (160 g)
02 - Fresh peas (250 g)
03 - Feta cheese (200 g)
04 - 5-6 sprigs of fresh mint
05 - 10 sprigs of flat-leaf parsley
06 - 1 spring onion, finely chopped
07 - 10 radishes, sliced paper-thin
08 - Hazelnut oil
09 - Season with salt and pepper

# Instructions:

01 - Follow package directions to cook the quinoa, then rinse it in cold water until chilled.
02 - Submerge the cooked peas in a large bowl filled with ice water to keep their vibrant green color.
03 - Boil shelled peas in hot water for about 15 minutes.
04 - Finely chop the parsley, mint, and spring onion. Use a sharp knife or mandoline to slice the radishes super thin.
05 - Slice the feta into thin pieces.
06 - Toss all the ingredients in a big serving bowl. Sprinkle with salt, pepper, and drizzle with 2 tablespoons of hazelnut oil.

# Notes:

01 - This dish is a fresh take on classic Lebanese tabbouleh. Use plenty of herbs for a perfectly balanced and refreshing taste.

Back