Cook quinoa according to package directions. 1/2 cup yields  2 cups cooked. 

Slice and quarter cucumber and thinly slice carrots.  (Something fun I do with my carrots is to cut them into hearts!) Place vegetables in a mixing bowl. 

In a smaller bowl, whisk together olive oil, lemon juice and Italian seasoning; toss with vegetables, quinoa, cranberries and walnuts.

Serve salad over a bed of spinach.