Rinse 200 grams of quinoa under cold water and drain. In a saucepan, bring 500 ml of water to a boil, add the quinoa, and cook on low heat for 15-20 minutes until the quinoa is cooked and fluffy. Remove from heat and let it cool.
In a large mixing bowl, combine the cooked quinoa, 100 grams of chopped walnuts, 200 grams of chopped spinach, 100 grams of crumbled feta cheese, and 50 grams of chopped sun-dried tomatoes.
In a small bowl, whisk together 60 ml of olive oil, 30 ml of lemon juice, 1 teaspoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
Pour the dressing over the quinoa mixture and toss gently to combine. Adjust the seasoning if needed. Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Before serving, garnish the salad with a handful of chopped fresh parsley or coriander leaves.