In a large pot, bring the water and a pinch of salt to a boil. Rinse the brown rice in a fine mesh strainer and add it to the boiling water. Reduce the heat and simmer with the lid slightly ajar for 22–25 minutes, or until the rice is tender but chewy.

Drain the rice thoroughly and let it rest in the strainer for 3–5 minutes to steam off any extra moisture. Spread the rice onto a parchment-lined baking sheet and cool it in the freezer for 10–15 minutes.

While the rice cools, preheat the oven to 350°F. Spread the pecans on a baking sheet and toast for 11–13 minutes until fragrant and slightly darkened. Let them cool, then chop into smaller pieces.

In a large mixing bowl, combine the cooled rice, toasted pecans, green bell pepper, olives, red onion, chopped spinach, feta cheese, and parsley.

To make the dressing, whisk together lemon zest, lemon juice, olive oil, salt, and pepper in a small bowl (or shake in a sealed jar).

Pour the dressing over the salad and toss everything well to combine.

Chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavors. Store leftovers in an airtight container for up to three days.