In a medium bowl, rinse the quinoa a few times. Meanwhile in a medium saucepan boil 2 cups of salted water. Add the quinoa and continue to boil until the quinoa is tender – about 10 minutes. Drain the quinoa and let it cool.
In a large bowl, combine the spinach, tomatoes, cucumbers, raisins and cooled quinoa.
In a small bowl, make your lemon vinaigrette by combining the lemon juice, olive oil, salt and pepper, then pour onto the salad and toss to coat.
Season to taste with more salt and pepper, if needed.
