Step 1

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.

Step 2

Top spinach with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.

Step 3

Whisk together olive oil, lemon juice, Dijon mustard, sea salt, and black pepper.  Pour dressing (or toss) over salad right before serving.