Cover quinoa with cold water and swish with your hand for 30 seconds. Drain in a fine strainer and allow to drain for 15-20 minutes, gently shaking strainer every 5 minutes to remove as much water as possible.

Place chicken stock in a microwave safe bowl and heat in microwave until boiling, about 3-4 minutes.

Heat a medium-large pan over medium heat for several minutes. Add drained quinoa and toast, stirring constantly, until all liquid is removed and you begin to smell a nutty aroma, about 2-3 minutes.

Add hot chicken broth to quinoa and bring to a boil. Cover, leaving lid slightly vented to allow steam to escape. Reduce heat to low (maintain just a slight simmer) and cook for 14-16 minutes or until all liquid has been absorbed. Remove from heat and allow to sit, uncovered for 10 minutes while preparing rest of ingredients, then fluff with a fork.

While quinoa is resting, add butter and olive oil to a small sauté pan. Heat over medium heat until butter is melted and bubbly, then add almonds and a pinch of salt. Stir gently but frequently for 2-3 minutes or until almonds begin to turn golden. Remove from heat and set aside.

Combine lemon juice, lemon zest, garlic, salt and pepper in a small bowl. Drizzle in olive oil whisking with a fork or small whisk. Set aside.

Place baby spinach in the bottom of a large bowl. Add hot quinoa and allow to sit for 3-4 minutes to wilt spinach.

Add fresh herbs and Feta, then drizzle with olive oil mixture Stir gently to combine. Taste and add a bit more salt and pepper, if needed. Top with toasted almonds and garnish with small herb leaves, if desired.