Cook quinoa according to package directions and let cool to room temperature.

Chop spinach, kalamata olives, red onion, and sun-dried tomatoes.

Mince the garlic.

In a large bowl, combine the cooked quinoa, crumbled feta, chopped spinach, kalamata olives, red onion, sun-dried tomatoes, and minced garlic.

In a separate small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.

Pour the dressing over the salad and gently fold all the ingredients together until well blended.

Adjust seasoning to taste and add more mix-ins as desired.