by Olive Branch

A simple recipe that is perfect for a mid-week quick and healthy fix. Use our Kalamata Olive, Fig & Mint Tapenade as a topping. The sweetness from the fig provides a naturally sweet taste which sits nicely next to the saltiness of the feta.

This recipe is from our own recipe booklet which is available to pick up at a stockist near you!


  1. 1 cup quinoa
  2. 2 cups boiled water
  3. 1 vegetable stock cube
  4. Olive Branch Olive Oil
  5. Olive Branch Tapenade, Kalamata Olives with Fig & Mint
  6. 1 fig, sliced lengthways
  7. feta cheese
  8. Rocket leaves

Cooking Instructions:

  1. Add the boiled water and stock cube to a pan and stir
  2. Add the quinoa and boil until the water is absorbed by the quinoa
  3. Remove the quinoa from the heat and transfer into a serving dish
  4. Sprinkle some feta & tapenade and stir through the quinoa
  5. To serve, lay a bed of rocket leaves on the plate and place the quinoa over in the shape of a mound. Place some sliced figs and drizzle with olive oil

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