In a medium saucepan, combine water and rinsed quinoa. Cover, reduce heat to medium low and simmer until water is absorbed, about 15 to 20 minutes. Fluff with fork. Transfer cooked quinoa to a large bowl and let cool completely.
Add spinach, tomato, English cucumber, bell peppers, and green onion to the cooled quinoa.
Dressing:
In a small bowl, whisk to combine, lime juice, olive oil, honey, lime zest, grated ginger, and salt.
Drizzle dressing over quinoa and vegetables; toss to coat evenly. Chill before serving.