Brown Butter Quinoa Tabbouleh Salad

5 from 5 votes
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Brown Butter Quinoa Tabbouleh Salad with pomegranates, dates, and loads of fresh herbs. Enjoy this Middle Eastern-inspired salad with fish, chicken, or roasted vegetables for a vibrant, nourishing meal.Quinoa Tabbouleh Salad styled in a black serving bowl

Tabbouleh (also spelled tabouli) is a super fresh herb salad most classically made with bulgur wheat. Other traditional add-ins are tomato or pomegranate seeds, cucumber, and lemon juice. You’ll often find tabbouleh as a side dish on Middle Eastern/Mediterranean menus. 

More Healthy Quinoa Salad Recipes to Try

Peach and Corn Quinoa Salad with Cilantro Ranch

Fiesta Mango Quinoa Salad

Quinoa Southwest Salad with Creamy Chipotle Dressing

Thai Butternut Quinoa Salad

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5 from 5 votes

Brown Butter Quinoa Tabbouleh Salad

Brown Butter Quinoa Tabbouleh Salad with pomegranates, dates, and loads of fresh herbs. Enjoy this Middle Eastern-inspired salad with fish, chicken, or roasted vegetables for a vibrant, nourishing meal.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6


  • Medium Saucepan with Lid
  • Mixing bowls


  • 3 Tbsp. unsalted butter
  • 1 cup dry (uncooked) quinoa
  • 3/4 tsp. kosher salt
  • 2 Tbsp. fresh lemon juice (from 1 lemon)
  • 2 Tbsp. minced shallots
  • 1 bunch fresh parsley, finely chopped
  • 1/3 cup chopped fresh mint leaves
  • 1/2 cup pomegranate arils
  • 3 pitted Medjool dates, finely chopped
  • 1/4 cup shelled pistachios, finely chopped
  • 2 Tbsp. extra-virgin olive oil
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  • Heat butter in a medium saucepan with a fitted lid over medium heat. Cook until the butter turns dark amber and gives off a nutty aroma, about 5 minutes. Be sure to stir every minute or so, and watch closely to prevent burning.
    Stir quinoa into butter and continue cooking 1 more minute to toast grains. Add 2 cups of water and 3/4 tsp. salt, and bring mixture to a boil. Reduce heat to low, cover, and gently simmer until water is abosrbed and quinoa is fluffy, about 15 to 20 minutes. Transfer quinoa to a large mixing bowl to slightly cool.
  • While the quinoa cooks, combine lemon juice and shallots in a medium mixing bowl. Let stand for 15 minutes.
    Add parsley, mint, pomegranate arils, dates, pistachios, and olive oil to shallot mixture; toss to combine.
  • Add herb mixture to quinoa and toss to combine. Drizzle salad with extra olive oil, if desired, and serve warm or closer to room temperature.


*I love serving this salad with roasted chicken, fish, shrimp, or scallops.
*Store: Refrigerate salad in an airtight storage container for up to 4 days. Enjoy chilled or closer to room temperature.


Serving: 0.5cup | Calories: 300kcal | Carbohydrates: 30g | Protein: 6g | Fat: 16g | Saturated Fat: 3.5g | Sodium: 312mg | Fiber: 5g | Sugar: 11g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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Recipe Rating


  1. Jennifer Barton says:

    5 stars
    Yummy! Fresh dates are a must and I have to admit, I may have used more than 3. This salad was great since it is still in the high 90’s here. Served with grilled chicken for extra protein. I had leftovers today for lunch and it was still very tasty. Another pinned recipe! Thanks for always providing amazing healthy options.

  2. Jane says:

    5 stars
    I am so in love with this recipe! The combination of flavors is outstanding. I love it so much I decided to modify it for my January Whole30. I swapped the butter and quinoa for ghee and riced cauliflower and voila, a compliant and very tasty lunch!

  3. Jenna says:

    5 stars
    This recipe is fantastic! I made it for lunches, and I think I got 3-4 meals out of it. It was super easy to bring to work, I usually just left it in my bag at room temperature. I literally think this might be the most delicious thing ever. It’s so fresh, but not too fresh that I can’t eat in January lol. This meal is truly amazing. Additionally, it was pretty easy to prepare. I was playing a game with my roommates while making it and definitely left some things sitting a bit too long but it still tasted great.

  4. Sarah McCan says:

    5 stars
    Lovely salad and easy to prepare! The brown butter really elevates it.

    1. Jamie Vespa says:

      Hi Sarah – I’m so glad it was a hit! Thank you for coming back and leaving a review!