How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Quinoa Pilaf with Dates, Olives and Arugula?

You need 8 ingredients. The key ingredients include: 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, and more.

Is Quinoa Pilaf with Dates, Olives and Arugula suitable as vegetarian?

Yes, Quinoa Pilaf with Dates, Olives and Arugula falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Quinoa Pilaf with Dates, Olives and Arugula?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Pilaf with Dates, Olives and Arugula Recipe

Name: Quinoa Pilaf with Dates, Olives and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Try this homemade Quinoa Pilaf with Dates, Olives and Arugula recipe the whole family will love. Made with white quinoa, dates, green olives and baby ar…

This Quinoa Pilaf with Dates, Olives and Arugula relies on simple, everyday ingredients such as chopped pitted medjool dates, chopped pitted green olives, baby arugula and extra-virgin olive oil. It comes together quickly and makes 4 servings, at about 68 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
68 kcal
Category
Vegetarian

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Quinoa Pilaf with Dates, Olives and Arugula

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