INGREDIENTS
1 14 ounce can
Artichoke hearts
2 cups
Baby spinach, fresh
1 cup
Chickpeas, canned
2 tbsp
Scallions
1 3.8 ounce can
Black olives
1 tsp
Garlic paste
2 tbsp
Lime juice
1 cup
Quinoa
1/4 tsp
Pepper
1/2 tsp
Salt
2 tbsp
Olive oil
1/2 cup
Feta crumbles