Pour the quinoa into a medium sized saucepan and top with water. Swirl around with your hand and rinse through a fine mesh sieve. Tip the quinoa back into the saucepan. Repeat this process another two times.

Add the rinsed quinoa to a medium saucepan along with the water. Place the lid on and bring to a boil. Continue to boil until the liquid begins to reduce. Turn the heat to low and simmer until all of the liquid has been absorbed (around 8 minutes). Turn the heat off and leave the lid on the pan, allowing the quinoa to steam for 15 minutes. After 15 minutes, remove the lid and fluff the quinoa with a fork. Set aside to cool.

While the quinoa is cooling, make the dressing. To make the dressing, add the mustard, honey, sea salt, cracked black pepper and lemon juice to a small bowl. Whisk to combine. Slowly start pouring the olive oil into the bowl while whisking. Whisk until the dressing is well combined, smooth and glossy.

To a large bowl add the arugula, cooked and cooled quinoa, thinly sliced cucumber and halved cherry tomatoes. Top with about two thirds of the salad dressing. Toss to combine.

To serve, transfer salad to a serving platter. Begin layering the thin feta slices and olives. Top with fresh dill and flaked almonds. Drizzle the remaining dressing over the top of the salad.