Description
Brown Butter Quinoa Tabbouleh Salad is a delightful blend of flavors and textures that elevates any meal. With the nutty aroma of brown butter, fresh herbs, and vibrant veggies, this salad is perfect for gatherings or as a refreshing lunch on warm days. Easy to prepare and customizable, it’s sure to impress your family and friends with its unique taste and colorful presentation.
Ingredients
Scale
- 1 cup tri-color quinoa
- 1/2 cup unsalted butter
- 1 cup diced ripe tomatoes
- 1 cup diced cucumber
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint leaves
- Juice of 1 lemon (about 2 tbsp)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water, then combine with 2 cups of water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
- In a skillet over medium heat, melt butter. Stir occasionally until it turns golden brown and fragrant (5-7 minutes).
- Chop tomatoes, cucumber, parsley, and mint while the quinoa cooks.
- In a large bowl, mix cooked quinoa (slightly cooled), veggies, herbs, lemon juice, brown butter, salt, and pepper. Toss gently to combine.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg