Instructions

1. Rinse and drain 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. In a large mixing bowl, combine the cooked quinoa with 4 cups of fresh spinach, 1 cup of chopped cucumbers, 1 cup of halved cherry tomatoes, and 1/2 cup of diced red onion.
3. In a separate bowl, whisk together 1/4 cup of olive oil, the juice of 1 lemon, 1 teaspoon of Dijon mustard, 1 tablespoon of honey, and a pinch of salt and pepper to create the dressing.
4. Pour the dressing over the quinoa and vegetable mixture, tossing gently to combine and ensure everything is coated.
5. Sprinkle 1/2 cup of crumbled feta cheese and 1/4 cup of pine nuts over the salad for added flavor and texture.
6. Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld before serving.