Step 1

In a medium pot, add olive oil over medium-high heat. Add quinoa and stir. Cook for 5-6 minutes, stirring occasionally until water is absorbed and quinoa is starting to brown.

Step 2

Add 1 3/4 cups water and bring to a boil. Reduce heat, cover and simmer until moisture is absorbed, about 15 minutes. When done, transfer the cooked quinoa to a medium bowl.

Step 3

While the quinoa is cooking, add olive oil to a large skillet over medium-high heat. Add mushrooms and broccoli and cook for about 3-4 minutes, stirring occasionally, or until mushrooms are starting to soften but still a little firm. Add sweet peas, salt, and garlic powder. Reduce heat to medium and cook, stirring occasionally, until sweet peas are no longer frozen and warm throughout, about 3-4 minutes. Remove from heat, and add the mushroom/broccoli mix to the bowl of quinoa. Do not rinse skillet.

Step 4

Place the same medium skillet back on the stove over medium heat and add the pine nuts, stirring constantly for 2-3 minutes or until slightly toasted. Watch carefully so they don't burn; you'll start to smell the pine nuts toasting.

Step 5

Transfer the pine nuts to the quinoa mix, add the Aleppo pepper and lemon juice and stir. Serves 4.