Combine quinoa and water in the Instant Pot. Set to High Pressure and pressure cook for 1 minute. Use natural release.
Alternatively: combine quinoa and 2 cups of water in a pot over medium heat. Simmer for 10-15 minutes or until fluffy.
Finely chop the broccoli.
Sauté in a skillet with 2 tablespoons of olive oil, stirring frequently.
Finely chop the spinach. Add it to the broccoli. Sprinkle with salt and cook until the spinach is just wilted and the broccoli is tender but still bright green (about 5 minutes).
Whisk together the yoghurt, salt, mustard, milk, lemon juice, lemon zest, and 1 tablespoon of olive oil. Add black pepper to taste.
Stir together the quinoa and broccoli.
Drizzle entirety of dressing on top and stir to combine. Serve and enjoy!