Cooked Quinoa: In a medium sauce pan, bring water to a boil. Add quinoa. Stir to combine. Return to a boil. Cover. Reduce heat and simmer for 10 minutes or until water is fully absorbed and quinoa is al dente, but completely cooked. Do not stir. Let quinoa set for 5 minutes. Fluff with a fork.
Roasted Red Peppers: Coat sheep pan with vegetable oil spray. Place peppers on a sheet pan in a single layer. Do not overcrowd.
Roast in a preheated 425 degree oven for 5 to 7 minutes or until softened and light golden.
Orange Balsamic Dressing: Wisk ingredients together until well combined.
Salad Preparation: Combine quinoa, peppers, olives, onions, beans, spinach, raisins, orange segments and salad dressing. Toss to evenly coat.
Top salad with feta cheese.