Brown Butter Quinoa Tabbouleh Salad

In this version, however, we’re swapping the bulgur for protein-rich quinoa, and adding a brown butter component for richness.

If you haven’t tried browning butter yet, the transformation it makes is truly unrivaled. Brown butter is almost caramel-like in richness with an intoxicating nutty aroma.

It pairs perfectly with sticky-sweet dates, juicy pomegranate salads, and an onslaught of fresh herbs. This salad is vibrant, refreshing, and incredibly versatile.

How to Make Quinoa Tabbouleh Salad

This salad comes together in roughly 30 minutes, making it weeknight-friendly.

I love serving it with white fish, scallops, or roasted chicken. It’s also a fabulous contender for a platter of roasted veggies for a hearty vegetarian meal.

The Ingredients

• Butter: I recommend using grass-fed, unsalted butter, such as Kerrygold or Vital Farms brand. Grass-fed butter has a stronger nutritional profile than conventional, plus a richer, more pure taste.
• Quinoa: This pseudo-seed is one of the only plant-based sources of all nine essential amino acids, making it a complete protein. Quinoa is also naturally gluten free with a lower glycemic index than most grains. 
• Herbs: A mix of fresh parsley and mint lend bright, refreshing flavor to the salad.
• Pomegranate: In place of tomatoes, I love using pomegranate arils for juicy sweetness.
• Dates: Chopped Medjool dates complement the brown butter beautifully in this salad. Their caramel-like sweetness and chewy texture add intrigue to every bite.
• Lemon: Fresh lemon juice is a must for a bright hit of acidity.
• Shallots: Most classic tabbouleh salads include an onion component. I prefer using shallots, however yellow or white onion would also do the job.
• Pistachios: Optional, however for added richness and crunch, chopped pistachios really elevate the salad. Alternatively, you can use pine nuts or walnuts.

The Directions

Step 1: Brown the Butter

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.

Step 2: Cook Quinoa

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 absorbed and quinoa is fluffy, about 15 to 20 minutes.

Transfer quinoa to a large mixing bowl to slightly cool.

Step 3: Prepare Herb Mixture

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, and pistachios to shallot mixture; toss to combine.

Step 4: Combine all Salad Ingredients