Rinse quinoa under cold water. Combine with water in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Let sit covered for 5 minutes, then fluff with a fork.

In a large bowl, layer the cooked quinoa, baby spinach, cherry tomatoes, cucumber, avocado, shredded carrots, chickpeas, and feta cheese.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the assembled bowl and toss gently to combine. Garnish with fresh herbs if desired.