Quinoa Pilaf With Chickpeas, Feta, and Sun-dried Tomatoes

Here is a blueprint for making a good quinoa pilaf (or any other kind of pilaf, for that matter). You do not need to add all of these types of ingredients every single time, but you should definitely add most of them if you want to protect yourself from the vexatious fate of tedious quinoa. Yield: 4 to 6 servings Time: About 1 hour, partially unattended

Quinoa Pilaf With Chickpeas, Feta, and Sun-dried Tomatoes

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons extra-virgin olive oil

  • 1

    leek, white and light green parts only, chopped

  • Salt and black pepper

  • cups quinoa

  • ½

    cup roughly chopped sun-dried tomatoes

  • ½

    cup drained cooked chickpeas

  • 4

    ounces feta cheese, crumbled

  • 2

    tablespoons chopped fresh dill


1. Put the olive oil in a medium pot over medium-high heat. When it’s hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until it softens, 8 to 10 minutes. 2. Add the quinoa and stir until it dries out and begins to stick together, about 5 minutes. Add the tomatoes, the chickpeas, and 3 cups of water. Raise the heat to high and bring to a boil, then cover the pot and adjust the heat so the mixture simmers gently. Cook until the quinoa has absorbed all the liquid and is tender, 15 to 20 minutes. 3. Remove the pot from the heat and let sit for 5 minutes. Stir in the feta and dill, then taste and adjust the seasoning. Serve hot, warm, or at room temperature. (Store leftover quinoa pilaf in an airtight container in the refrigerator for up to several days.)


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