INGREDIENTS
1/2
onion, chopped
1
garlic cloves, chopped
3
sprigs fresh oregano
1/2 cup
quinoa
1 cup
low sodium vegetable stock
1/4 cup
black olives, pitted and chopped or left whole
14 oz
artichoke hearts, halved ((1 can))
1/2 cup
cherry tomatoes, halved
1
fresh lemon, zested and juiced
Extra virgin olive oil
Fresh mint leaves
4 oz
feta cheese
Salt and pepper,