Step 1

Pour quinoa to a fine mesh strainer, then rinse under cool water for 30 seconds to 1 minute. If you do not have a mesh strainer, add the quinoa to a bowl and cover it with cool water. Move the quinoa around in the bowl, then drain the water and repeat.

Step 2

To cook the quinoa, bring 1 cup of water to a boil in a 1-quart pot. Add the rinsed quinoa and return to a boil. Cover and reduce heat to medium-low and simmer until water is absorbed, about 10 to 12 minutes. Remove from heat, fluff, cover, and let stand for 10 minutes. Remove the cover and transfer quinoa to a medium-sized bowl to cool.

Step 3

Add the chopped spinach, onions, sun-dried tomatoes, kalamata olives, feta, and pine nuts to the bowl. Stir to combine.

Step 4

In a separate small bowl, whisk together the olive oil, balsamic vinegar, dried basil, and pepper. Pour over the spinach and quinoa salad and toss.