Rinse 1 cup of quinoa through a sieve and transfer to a saucepan. Lightly toast the quinoa over medium heat. Add 1 3/4 cup of vegetable broth to the saucepan and bring to a boil. Once you've got a boil going, reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the quinoa has absorbed all of the liquid and can be fluffed with a fork. Set aside.
Place walnuts in a dry pan and place over medium-low heat for 3-5 minutes, or until they're lightly toasted, shaking the pan often to prevent burning. Set aside.
Place 1/2 cup of cooked quinoa in a bowl along with the spinach, olives, onions, cucumber, tomatoes, and walnuts. Top with hummus and dig in!