Rinse the quinoa in a fine strainer to remove the bitter coating and then place in a saucepan with the water and bring to a boil.

Reduce heat to a simmer and cover.

Cook for 15 minutes.

Drain off any excess water and fluff with a fork. Set aside to cool.

To make the dressing, whisk together the olive oil, vinegar, and honey.

Using the back of a fork, mash up one or two strawberries and whisk them into the dressing

Season the dressing with a pinch of salt and pepper to taste, and set aside.

In a large salad or serving bowl, place the spinach, feta, remaining strawberries, quinoa, and raisins and toss.

Drizzle the dressing over the salad and sprinkle the pinenuts over the top and serve.