Begin by rinsing quinoa under cold water, then simmer in water for 15 minutes at a gentle boil until tender. Fluff with a fork and let it cool slightly.

While quinoa cooks, rinse spinach and pat dry, then halve cherry tomatoes, dice cucumber, and cube ripe avocado. Keep colors bright and textures crisp.

In a small bowl, whisk together olive oil, fresh lemon juice, honey or maple syrup, minced garlic, salt, and pepper until well emulsified.

Gently pour dressing over cooled quinoa, then add spinach, tomatoes, cucumber, and avocado. Toss carefully to coat each ingredient.

Refrigerate salad for 10 minutes to let flavors meld. Serve chilled or at room temperature.