A simple recipe that is perfect for a mid-week quick and healthy fix. The sweetness from the fig provides a naturally sweet taste which sits nicely next to the saltiness of the feta.

 
Prep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients
 1 cup quinoa
  2 cups boiled water
  1 vegetable stock cube
 Olive Branch Extra Virgin Olive Oil
 Olive Branch Fig & Mint Kalamata Olive Tapenade
  1 Fig
 Feta Cheese
 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 head 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.

Ingredients

Ingredients
 1 cup quinoa
  2 cups boiled water
  1 vegetable stock cube
 Olive Branch Extra Virgin Olive Oil
 Olive Branch Fig & Mint Kalamata Olive Tapenade
  1 Fig
 Feta Cheese
 Rocket Leaves

Directions

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 head 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.

Notes

Quinoa & Fig Salad

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