Rinse quinoa under cold water. In a large pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.

In a skillet, heat olive oil over medium heat. Add bell pepper and carrots, sauté for 5 minutes until softened. Stir in spinach and cook until wilted.

Add cooked quinoa and chickpeas to the skillet with vegetables. Season with garlic powder, cumin, salt, and pepper. Stir well to combine and heat through.

Serve warm, garnished with additional spices or herbs if desired.