Rinse the quinoa under cold water until the water runs clear.
In a pot, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil.
Once boiling, reduce heat to low, cover, and let it simmer for about 15 minutes or until quinoa is tender.
After cooking, fluff the quinoa with a fork and let it cool.
In a large mixing bowl, toss in the cooled quinoa, pomegranate seeds, chopped spinach, and diced cucumber.
In a separate small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
Drizzle the dressing over the quinoa mixture.
Toss everything until the salad is well combined.
Sprinkle feta cheese on top.
Serve immediately or refrigerate for later use.
