In a small saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat and simmer covered for 10 minutes or until water is absorbed and quinoa is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.

While quinoa cooks, heat half the olive oil in a large skillet over medium heat. Add garlic, zucchini, and red bell pepper. Sauté for 5-6 minutes until vegetables are tender but still crisp.

Add cherry tomatoes and spinach to the skillet. Cook for 2 minutes until spinach wilts slightly. Season with oregano, black pepper, and salt.

In a mixing bowl, combine cooked quinoa and sautéed vegetables. Drizzle remaining olive oil and lemon juice over the mixture; toss gently to combine.

Serve the quinoa bowl topped with toasted chopped walnuts for added crunch and brain-healthy fats.