Quinoa Mediterraneana

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2 cups quinoa

4 cups water, plus 4 1/2 cups water

1 teaspoon sea salt

2 tablespoons olive oil

1/2 cup sliced marinated artichoke hearts

1/4 cup sliced pitted Kalamata olives

1/2 bunch fresh spinach, cleaned and cut into chiffonade

1 cup cherry tomatoes, halved

2 tablespoons flat-leaf parsley, finely chopped

1/2 cup Greek dressing, recipe follows

1/2 cup crumbled goat feta

Handful toasted pine nuts

For the Greek dressing:

1 tablespoon lemon freshly grated zest

1/2 cup balsamic vinegar

1/4 cup orange juice

1/4 cup olive oil

1 teaspoon dried oregano

1 teaspoon dried mint

1 teaspoon dried fresh basil

Sea salt and black pepper