Rinse the quinoa under cold water to remove its natural coating, which can be bitter.

In a medium pot, combine the quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, or until all the water is absorbed.

In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté until wilted.

Add the cherry tomatoes and chickpeas to the skillet. Cook for about 5 minutes until the tomatoes are softened.

Stir in the cooked quinoa, cumin, salt, and pepper. Mix well to combine. Cook for another 2-3 minutes, allowing the flavors to meld.

Remove from heat and drizzle with lemon juice before serving. Serve warm or cold. This dish works great as a main dish or side dish.