Quinoa Chickpea Bowls with Avocado Dressing

Ingredients

• 1 cup uncooked quinoa
• 3 cups water (for cooking quinoa)
• 1 TBSP extra virgin olive oil
• 1 can low sodium chickpeas drained & rinsed
• 2 large carrots, chopped
• 3-4 cups spinach or kale
• 1/2 cup finely sliced shallots
• salt & pepper to taste
• 1/4 tsp smoked paprika
• dash turmeric
• 4 TBSP feta or goat cheese, upon serving
• 1/2 whole avocado
• 2 TBSP extra virgin olive oil
• 1 TBSP tahini
• 1 clove garlic
• 1 TBSP water
• 1 TBSP lemon juice
• 1/2 tsp sea salt
• 1/2 tsp black pepper