In a heavy saucepan warm the oil over medium heat. Add the scallions and garlic and saute until softened. Add the quinoa and saute for another minute. Pour in the water and bring to a boil, simmer on low heat for 10 minutes. Stir in the spinach dill, marjoram, oregano, honey and cook for 10 minutes more, until the water is absorbed but the spinach is still bright green. Stir with a fork add, pepper and salt to taste.