Rinse quinoa and add to a pot with the water. Bring to a boil and then simmer on low for 15 minutes, stirring occasionally. Turn off heat and let stand with a lid on for 5 minutes. Fluff with a fork and let cool to room temperature.
Once cooled, add spinach, beans, tomatoes, olives, onion, feta cheese and pine nuts. Stir together. In a separate bowl whisk together the dressing and then toss with salad to coat. Serve at room temperature or chilled.