In a large pot, add quinoa and water and turn heat to high. Add sea salt, black pepper, smoked paprika, and turmeric. When water starts to bowl, turn down to a simmer, cover, and cook for about 12-15 minutes or until all water is absorbed and quinoa fluffs with a fork.
While quinoa is cooking, chop carrots and shallots. In a large saute pan, add chickpeas (drained, rinsed, & patted dry with a paper towel), chopped carrots, and shallots and cook on medium-high heat for about 4-5 minutes.
Add spinach to saute pan and continue to cook a few more minutes until spinach is wilted. Add additional salt and pepper to taste.
Make the sauce: in a food processor, blend together avocado, olive oil, lemon juice, garlic, tahini, and salt & pepper until smooth. Set aside.
Once quinoa is cooled, divide into 4 servings, top with spinach/carrot/shallot mixture, and drizzle with avocado dressing. Top with cheese if desired. Enjoy!