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Quinoa and chickpeas together deliver serious plant-based protein. Pile on whatever vegetables you have and lunch is sorted — meal prep-friendly and endlessly adaptable.
Rinse the quinoa thoroughly in a fine-mesh strainer to remove bitterness, then combine with 2 cups of water in a saucepan. Bring to a gentle boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer the quinoa for 15 minutes until all water is absorbed. Turn off the heat and let stand, covered, for 5 minutes to finish steaming. Fluff gently with a fork.
While quinoa cooks, whisk together olive oil, lemon juice, minced garlic, ground cumin, salt, and black pepper in a small bowl to make the dressing.
In a large bowl, combine the chickpeas, baby spinach, cherry tomatoes, cucumber, red bell pepper, and sliced avocado. Drizzle with the dressing and toss gently for even coating.
To assemble, divide fluffed quinoa into bowl bases. Top with the dressed vegetable and chickpea mixture, layering for color and texture contrast. Serve immediately, or portion into containers for meal prep.
