In a small pot, drizzle olive oil over medium heat and saute chopped garlic and oregano for 2-3 minutes.
Add the quinoa, stirring around so all the kernels are coated with the oil and it starts to toast.
Pour in broth and give everything one good stir. Cover with a lid and bring to a boil, then reduce the heat to a simmer and cook for about 40 minutes until all liquid has evaporated and quinoa is tender.
Fluff quinoa with a fork and let cool.
Once quinoa is cool enough, add olives, feta, artichoke hearts, cherry tomatoes and fresh mint.
To make the vinaigrette, use another bowl and whisk the olive oil, honey, lemon zest, lemon juice, salt and pepper. Start by pouring half of the vinaigrette onto the salad and add more if needed.