Rinse 1 cup of quinoa under cold water in a fine mesh strainer. Combine rinsed quinoa with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes until all water is absorbed. Remove from heat and let cool.

In a mixing bowl, combine ½ cup of dried cranberries and ½ cup of sliced almonds. Optionally toast the almonds in a skillet over medium heat for 3-5 minutes until golden brown. Cool slightly before combining with cranberries.

In a large salad bowl, add 2 cups of fresh spinach and crumble in ½ cup of feta cheese. Mix gently.

In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of lemon juice. Pour the dressing over the spinach and feta, tossing gently to coat.

Fold in the cooked quinoa and cranberry-almond mixture into the salad bowl. Stir gently to combine all ingredients evenly.

Transfer the salad to serving bowls, garnishing with additional cranberries or almonds if desired. Serve immediately or refrigerate for up to an hour.