Olive & Veggie Tagine

Olives are one of the many foods that are more expensive here in Hong Kong than at home. But recently I found some green olives in a jar at Prizemart for less than $2 US, which was very exciting.

I decided that I should use them in a main dish, not just in a salad or for snacking. So, I made a tagine-inspired vegetable stew, served over quinoa with roasted cauliflower on top. I can't call it a tagine because I didn't use the real Moroccan spices like saffron, but at least it had olives!