Rinse quinoa under cold water, then combine with water and a pinch of salt in a pot. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.

In a bowl, layer fresh spinach, followed by cooked quinoa, and then add cherry tomatoes, cucumber, avocado, chickpeas, carrots, and red cabbage.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the assembled bowl and garnish with fresh herbs.