Rinse the quinoa in a fine-mesh sieve under cold water for 30–45 seconds, rubbing the grains with your fingers. This removes the natural bitter coating (saponin) and prevents a soapy aftertaste. Drain well.

Toast the drained quinoa in a dry medium saucepan over medium heat for 1–2 minutes, stirring constantly until it becomes fragrant and slightly glossy. Toasting amplifies the quinoa's nutty flavor and helps the grains stay separate once cooked.

Add 200 ml cold water and a pinch (about 1/8 tsp) of salt to the saucepan with the toasted quinoa. Bring to a gentle boil over medium-high heat, then reduce to low, cover tightly and simmer for 12–15 minutes until the water is absorbed. Low simmer and tight cover let steam do the final cooking so the quinoa cooks evenly and becomes tender without splitting.

While the quinoa cooks, heat 1 tsp of the olive oil in a large nonstick or stainless pan over medium heat. Add the chopped shallot and sauté 2–3 minutes until translucent — cooking the shallot first builds a sweet savory base that boosts the overall flavor.

Add the minced garlic and cook 20–30 seconds until fragrant. Then add the drained chickpeas, smoked paprika, a pinch of salt, and the remaining 1 tsp olive oil. Toss and cook 4–6 minutes, stirring occasionally, until the chickpeas are warmed through and start to blister lightly. Warming and lightly blistering the chickpeas concentrates their flavor and gives a pleasant textural contrast to the creamy quinoa.

Toward the last minute of cooking the chickpeas, squeeze in 1/2 tbsp of the lemon or orange juice (from the recipe total) and toss. A quick hit of acid brightens the chickpeas and balances the tahini's richness in the finished bowl.

Move the chickpeas to one side of the pan. Add the baby spinach and a light pinch of salt, then sauté 1–2 minutes just until wilted — you want tender but still vibrant greens. Cooking the spinach in the same pan captures any leftover browned bits from the chickpeas, layering flavor.

When the quinoa's cook time is complete, remove from heat, keep covered and let rest 8–10 minutes. Resting lets trapped steam finish the cooking gently; then fluff with a fork to separate the grains for a light base.

Make the citrus‑tahini drizzle: in a small bowl whisk together the tahini, the remaining fresh orange and lemon juice (about 2 tbsp total), 2–3 tbsp cold water (add it in a tablespoon at a time), a pinch of salt and a grind of black pepper. Whisking slowly and adding water loosens the tahini without breaking it; this creates a creamy, pourable sauce that won't seize. Taste and adjust—if it’s too bitter, add a tiny pinch of sugar or a few drops more orange juice.

Assemble: divide the fluffed quinoa between two bowls, top evenly with the warm smoked chickpeas and wilted spinach. Spoon the citrus‑tahini drizzle over each bowl, then scatter toasted pumpkin seeds and chopped parsley. Finish with another light grind of black pepper and a small pinch of flaky salt to taste.

Serve immediately while the quinoa and chickpeas are warm so the contrast between warm grains/legumes and cool, bright drizzle makes the textures and flavors pop.