Ingredient:

• 1 cup cooked red or black quinoa
• 8 medium on-the-vine tomatoes
• ⅓ can quartered artichokes (about 4 ounces, or ½ cup), roughly chopped
• ½ cup full fat feta, plus a few tablespoons extra for topping
• 15 kalamata olives, sliced thin (I prefer the Mediterranean Organic brand)
• 1 tablespoon olive oil
• 2 cloves fresh garlic (minced or use a garlic press)
• ground sea salt, to taste