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.
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
Brown Butter Quinoa Tabbouleh Salad
- Medium Saucepan with Lid
- Mixing bowls
- 3 Tbsp. unsalted butter
- 1 cup dry (uncooked) quinoa
- ¾ tsp. kosher salt
- 2 Tbsp. fresh lemon juice (from 1 lemon)
- 2 Tbsp. minced shallots
- 1 bunch fresh parsley, finely chopped
- ⅓ cup chopped fresh mint leaves
- ½ cup pomegranate arils
- 3 pitted Medjool dates, finely chopped
- ¼ cup shelled pistachios, finely chopped
- 2 Tbsp. extra-virgin olive oil
- 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 ¾ 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.