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