Cook the quinoa: In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool slightly.

Prepare the chickpeas: Heat 1 tbsp olive oil in a pan over medium heat. Add chickpeas, cumin, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until slightly crispy. Set aside.

Make the dressing: In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper.

Assemble the bowl: Divide the cooked quinoa between two bowls. Top with chickpeas, cucumber, red bell pepper, avocado, red onion, and baby spinach.

Drizzle the dressing over the bowls and toss lightly to combine.

Garnish with fresh parsley and serve immediately.