Indian Spiced Chickpea Bowls

Make a small tear on either side of the quinoa bag, and microwave for 60 seconds. Drain, rinse and dry the chickpeas. Halve the avocado, remove the pit, and dice the flesh. Add the chickpeas to a large bowl. Toss with 2 tsp olive oil, curry powder, and a pinch of salt and pepper.

Divide the spinach between serving bowls. Top with cooked quinoa, spiced chickpeas, and diced avocado. Drizzle with cilantro chutney.