Quinoa Pilaf with Dates, Olives and Arugula

1. 1

   In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes.

2. 2

   Drain and return to the pan.

3. 3

   Cover and let stand for 10 minutes; fluff with a fork.

4. 4

   In a medium bowl, toss the quinoa with the dates, olives, arugula, olive oil, lemon juice and scallions.

5. 5

   Season with salt and pepper.

6. 6

   Serve chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.