2 c. chicken broth
1 t. Italian seasoning
2 c. baby spinach
1/4 c. basil and mint leaves, torn
15 oz. artichoke hearts, diced
8 oz. sliced black olives
15 oz. chickpeas
1 pt. cherry tomatoes, halved
1 t. black pepper
1 c. crumbled feta
Simmer quinoa in broth and seasoning for 15 minutes or until translucent. Add spinach, basil, and mint and cook for a minute more or until spinach is wilted. Stir in artichokes, olives, chickpeas, and tomatoes. Season with black pepper and top with crumbled feta.
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