Irresistible Savory Brown Butter Quinoa Tabbouleh Salad Magic
This Irresistible Savory Brown Butter Quinoa Tabbouleh Salad combines fresh herbs and quinoa for a vibrant twist on a classic dish.
Servings: 4 servings
Calories: 300kcal
Equipment
- Saucepan
- Skillet
- mixing bowl
- Knife
- Cutting board
Ingredients
For the Salad
- 1 cup quinoa white or red quinoa
- 1 cup fresh parsley finely chopped
- 1 cup mint leaves finely chopped
- 1 cup cherry tomatoes diced
- 1 cup cucumber diced, peel if desired
- 1 small red onion soaked in water
For the Dressing
- 4 tablespoons brown butter unsalted butter, cooked until golden brown
- 3 tablespoons lemon juice freshly squeezed
- 3 tablespoons extra virgin olive oil high-quality
- to taste salt
- to taste pepper
Instructions
Instructions
- Rinse 1 cup of quinoa under cold water until the water runs clear to remove bitterness.
- In a saucepan, bring 2 cups of water to a boil. Add rinsed quinoa, cover, reduce heat, and simmer for about 15 minutes.
- Melt 4 tablespoons of unsalted butter in a skillet until it turns golden brown, stirring continuously for about 5 minutes.
- Finely chop 1 cup each of fresh parsley and mint, and 1 cup each of diced tomatoes and cucumber.
- In a large mixing bowl, combine cooked quinoa, chopped vegetables, brown butter, 3 tablespoons of lemon juice, and 3 tablespoons of olive oil. Mix well.
- Toss the salad gently, adding salt and freshly cracked pepper to taste.
- Refrigerate the salad for about 30 minutes before serving to meld flavors.
Notes
Optional: Garnish with additional mint leaves for a refreshing finish.