Using package instructions cook the quinoa. Allow to cool before using in the recipe.
Roughly chop the spinach and add to a large bowl. Then slice cherry tomatoes in half and add to the bowl. Coarsely crumble the feta cheese and add to the bowl. Stir in the parsley and quinoa. Mix well. Coarsely chop the walnuts and stir in until evenly distributed.
In a separate bowl whisk together the olive oil, vinegar, sweetener, Dijon mustard, black pepper and salt together. Drizzle over the salad ingredients and mix well.
Allow to sit ~ 15 minutes prior to serving to allow the dressing to soak into the quinoa.