skip to Cookie NoticeSkip to contents

Your health and safety remain our top priority: Learn about our Safe Care Commitment | Use our Prescreen app before arrival for faster entry | Read the COVID-19 Vaccine FAQs

Header Skipped.

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


For over a century, a leader in patient care, medical education and research, with expertise in virtually every specialty of medicine and surgery.

About BWH