Rinse the quinoa under cold water to remove any bitterness.

In a medium pot, combine the quinoa and water. Bring to a boil.

Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed.

Meanwhile, heat the olive oil in a large skillet over medium heat.

Add the chopped spinach to the skillet and sauté until it is wilted.

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

Stir in the cooked quinoa, cumin, salt, and pepper. Mix everything well and cook for another 2-3 minutes.

Remove from heat and drizzle with lemon juice before serving.