Browned Butter & Pomegranate Tabbouleh
Ingredients
3 tbsp unsalted butter
1 cup dry 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.
Serves: 6 Time: 35 minutes Calories: 275 Protein: 6g Carbs: 32g Fat: 15g
