In a pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed.

In a skillet, sauté spinach, cherry tomatoes, cucumber, and bell pepper over medium heat for 5 minutes until slightly tender.

In a large mixing bowl, combine cooked quinoa, chickpeas, grilled chicken, and sautéed vegetables.

In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and black pepper.

Drizzle the dressing over the quinoa bowl, top with Greek yogurt, and serve immediately.