In a medium pot, combine quinoa and 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.

In a skillet, heat olive oil over medium heat. Add bell pepper and cook for 3-4 minutes. Add spinach and cook until wilted. Stir in cherry tomatoes and remove from heat.

In a large bowl, combine cooked quinoa, sautéed vegetables, chickpeas, and feta cheese. Drizzle with dressing and toss to combine.

Divide the quinoa mixture into bowls and serve immediately, or refrigerate for meal prep.