In a small sauce pan, sauté the onions until translucent. Add the garlic and
oregano and cook for another minute.
Add the quinoa and toast it for a few minutes.
Add the broth, season with salt and pepper and stir once. Cover with a lid and bring to a boil Then reduce the heat to s simmer and cook for about 40 minutes until all liquid has evaporated and quinoa is tender.
Fluff quinoa with a fork and let cool in the fridge for about 30-40 minutes.
Add other ingredients; olives, artichoke hearts, tomato, lemon zest and juice and drizzle with olive oil. Mix well.
Top with fresh mint and cubed feta. Add the feta towards the end so you don't risk breaking it up while you mix it.