Mediterranean Style Quinoa Pilaf


1 cup quinoa, uncooked
2 cups water (may substitute low-sodium chicken or vegetable broth)
½ cup black olives, canned, pitted, chopped or cut in halves
1 cup chickpeas, canned
1 cup yellow, red or orange bell pepper, chopped
1 cup cucumber, chopped (with or without the skin)
¼ cup feta cheese
2 Tbsp. olive oil
¼ cup red wine vinegar
3 Tbsp. lemon juice
1 tsp. garlic powder
Salt and pepper to taste


  1. Bring water or broth to a boil in a 2-quart pot, then add quinoa and adjust
    stovetop to a simmer. Place lid on pot, stir occasionally. Quinoa is finished
    cooking when water/broth is completely absorbed. At that time, remove lid
    and remove pot from heat.
  2. While quinoa is cooking, prepare vegetables. Clean and chop bell
    pepper and cucumber.
  3. Rinse chickpeas and black olives and measure out.
  4. After quinoa is finished cooking, add olive oil, vinegar,
    lemon juice and stir.
  5. Add remaining ingredients (bell pepper, cucumber, olives, feta,
    chickpeas, garlic powder) and stir well.
  6. Add salt and pepper to taste.
  7. Dish may be served hot or cold.

Yield: 10 servings
Serving Size: ½ cup
Source: Culinary Institute of America at Greystone, Napa Valley, CA

quinoa pilaf nutrition label


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