Rinse the quinoa under cold water, then combine with water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.

In a large bowl, layer mixed greens, then add cooked quinoa, followed by cherry tomatoes, cucumber, avocado, carrots, and chickpeas.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the assembled bowl and toss gently.

Garnish with fresh herbs before serving.