Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid is absorbed. Fluff with a fork and set aside.
Sauté the Vegetables: While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Wilt the Spinach: Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes.
Add Chickpeas: Stir in the drained and rinsed chickpeas and cook for another 2 minutes, until heated through.
Prepare the Dressing: In a small bowl, whisk together the lemon juice, 2 tablespoons of olive oil, Dijon mustard, salt, and pepper.
Assemble the Bowl: In a large bowl, combine the cooked quinoa, sautéed spinach and chickpeas, and the dressing. Toss gently to coat.
Serve: Serve immediately, topped with your favorite toppings like avocado, feta cheese, toasted nuts, or fresh herbs.
