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.
Servings: 6
Equipment
- Medium Saucepan with Lid
- Mixing bowls
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Nutrition
Serving: 0.5cup | Calories: 300kcal | Carbohydrates: 30g | Protein: 6g | Fat: 16g | Saturated Fat: 3.5g | Sodium: 312mg | Fiber: 5g | Sugar: 11g