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Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Cool.
Top spinach with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
Whisk together olive oil, lemon juice, Dijon mustard, sea salt, and black pepper. Pour dressing (or toss) over salad right before serving.