First, rinse the quinoa in a sieve under cold water. This removes the bitterness of the grain.
Add the quinoa into a large saucepan with 1 1/2 cup of cold water. Cover the saucepan and bring to a boil over medium-high heat.
Decrease the heat to maintain a gentle simmer and cook until quinoa has absorbed most of the water - between 10 to 15 minutes. Check and test. Some quinoa cooks faster than others.
Remove the pot from heat, keep the lid on and let the quinoa steam for 5 minutes.
Remove the lid and fluff quinoa with a fork. If liquid remains in the saucepan, drain the quinoa over a sieve.
Season quinoa with 1/4 teaspoon salt and pepper if you like, and let it cool down while preparing the salad.
Roughly chop the baby spinach leaves, cut the cherry tomatoes into quarters, dice the cucumber, skin on, and chop almonds roughly.
In a large salad bowl, add chopped baby spinach, quinoa at room temperature or cold, chopped tomatoes, cucumber, and chopped almonds.
Stir the ingredients together and set them aside in the fridge while preparing the lemon dressing.
In a small bowl, whisk lemon juice, olive oil, Dijon mustard, garlic powder, salt, and pepper. Stir in chopped parsley.
Stir the dressing evenly into the salad to make sure all the ingredients are covered and flavored with the lemon dressing. If you intend to serve a single serving of salad, serve the dressing on the side and drizzle it individually on each plate.
Store up to 3 days in a sealed container in the fridge, if not seasoned with dressing. Store for up to 24 hours in the fridge if the dressing has been added. Store the dressing in a sealed glass mason jar in the fridge.