In a medium saucepan over medium heat, toast dry quinoa in a pan for 3-5 minutes. Once it starts popping, it is toasting, so be sure to stir constantly so it does not burn.
Add chicken broth, turn heat to high and bring to a boil. Once boiling, reduce to a simmer, cover and cook for 18-20 minutes.
While quinoa is cooking, in a separate saute pan, heat oil over medium heat. Add garlic, celery, and onions. Cook until translucent.
Add spinach and toss until wilted. Remove from heat.
When quinoa is done, take a fork and fluff. All liquid should be gone.
Add spinach mixture and toss gently.
If you serve hot: top with feta and olives before serving.
If you serve cold: Once it is at room temperature (or cold), add feta and olives and toss gently until combined.
Recipe by Faithful Provisions at https://faithfulprovisions.com/greek-quinoa-salad/