Peel and dice carrots. Mince garlic. Rinse and drain beans.
Rinse the quinoa throughly and drain. Then place the quinoa in a 4-quart pot with the broth and diced carrots.
Bring to a a boil, then reduce heat to a simmer and cover, until the quinoa is cooked and has absorbed all the broth (about 20 minutes)
Meanwhile, mix the dressing: add the olive oil, vinegar, lemon juice, garlic, honey and oregano to a bowl, and whisk it together with a fork. Add salt and pepper to taste.
Roughly chop the spinach (optional) and add it to the pot of cooked quinoa and carrots. Stir and replace the lid for 3-4 minutes, so that the retained heat wilts the spinach.
Gently fold in the beans and dressing, then let cool for ten minutes.
Stir in the feta cheese and serve warm, with a side of fresh fruit.