Add the boiled water and stock cube to a pan and stir.
Add the quinoa and boil until the water is absorbed by the quinoa.
Remove the quinoa from the head and transfer into a serving dish.
Sprinkle some feta & tapenade and stir through the quinoa.
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.