I love olives and I especially love olive tapenade, but I thought today let’s give this appetizer a little vegan protein boost. I love the texture that the quinoa adds to this recipe. You can add this on sandwiches as a spread. You can also use it in pasta as like a pesto or top on salads.
Enjoy. Please remember to Set the Table with Love.
1 cup of cooked red quinoa, follow instructions on back of packaging, set cooked quinoa to the side to cool.
2 cloves garlic, peeled
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon of organic honey
salt and pepper to taste
Place the garlic cloves into a blender or food processor; pulse to mince. Add the cooled quinoa to the food processor. Add the olives, capers, parsley, lemon juice, honey and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper. I garnished with chopped tomatoes and fresh parsley from my granddaughter’s garden. Enjoy!