Cook quinoa according to package directions, set aside.
Heat oil in large skillet over high heat and sauté onions and continue cooking until caramelized. Add in garlic and cook remaining 30 seconds. Stir in spinach and black pepper, toss to combine and cook for 1 minute.
Stir onion mixture into quinoa, season salt and lemon juice to taste. Add in the cranberries and pepitas.
Sprinkle with lemon zest and parsley before serving.