In a medium saucepan, combine the quinoa with 1/2 cup of water. Set the pot over moderately medium heat and cook until the quinoa has bloomed and the water has evaporated, about 15 minutes. Transfer the quinoa to a medium bowl and allow to cool. In a small saucepan, placed over medium heat, add the honey and salt. When the honey is hot, add the walnuts and toss until they're thoroughly coated. Toast the walnuts for 2 to 3 minutes. Spoon the walnuts into a small bowl and set aside. Meanwhile, in a small bowl, whisk together the olive oil, red wine vinegar, juice from 1 lemon and pepper. Place the spinach leaves to a large bowl. Drizzle half of the dressing atop the spinach leaves and toss, being sure they're evenly coated, adding more dressing as needed. Add the reserved quinoa, walnuts, blue cheese and bacon. Lightly toss together and transfer to a big serving plate or bowl.