By Leslie Brenner
Every spring, as the sun comes out, the earth warms up, and thoughts of picnics, patios and pool parties pervade, this deliciously optimistic Quinoa, Pea and Mint Tabbouleh finds its way to my table lickety-split.
From Michael Solomonov and Steven Cook’s superb 2015 book Zahav: A World of Israeli Cooking, it’s one of my favorite things to eat all the way through summer’s end.
Easy to make, and from ingredients that are not hard to find (frozen peas!), it’s super-versatile. Serve it as a starter, part of a creative mezze spread, maybe, or a simple spring dinner. Or as a side dish with lamb, chicken or fish —or even as a vegan main course. It travels well and eats great at room temp, so it’s a dreamy dish to bring to a potluck or picnic. I love it on its own for lunch — especially when it’s leftover from the night before — either on its own, or stuffed into a whole-wheat pita pocket.
Because I’m so fond it it, I make sure to keep a bag or two of those petite peas in the freezer and quinoa in the pantry all spring and summer long. That way when I see fresh mint (or my potted one is in a giving mood), I can chop it all together.
Oh, just one thing: If you’re more than one or two people, consider doubling the batch. The few times I made just a single dose, I’ve kicked myself for not making more.