Combine 3/4 cup water, quinoa, and 1/8 tsp salt in a small saucepan; bring to a boil.
Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed and quinoa is tender. Cool quinoa mixture slightly.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining 1/8 tsp salt and 1/4 tsp pepper. Add shrimp to pan; cook 2 minutes on each side or until done.
Combine remaining 1/4 tsp pepper, oil, lemon juice, dill, and honey in a large bowl, stirring with a whisk.
Add quinoa, shrimp, spinach, and remaining ingredients; toss gently to combine.