Quinoa Pilaf with Dates, Olives and Arugula

F&W’s Kay Chun dresses her brightly flavored sweet and savory quinoa pilaf with olive oil and lemon juice.

  • Total Time:
  • Servings: 4

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  • 1 1/2 cups white quinoa (9 ounces), rinsed and drained  
  • 1/3 cup chopped pitted Medjool dates
  • 1/3 cup chopped pitted green olives
  • 1 cup baby arugula
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 cup sliced scallions
  • Kosher salt and pepper

How to make this recipe

  1. In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes. Drain and return to the pan. Cover and let stand for 10 minutes; fluff with a fork.

  2. In a medium bowl, toss the quinoa with the dates, olives, arugula, olive oil, lemon juice and scallions. Season with salt and pepper. Serve chilled or at room temperature.

Contributed By Photo © Eva Kolenko Published September 2015

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