Method. In large bowl, toss chickpeas with olive oil, paprika, cumin, turmeric, and cayenne (if using). Return to boil, reduce heat, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. Add the sea salt, orange zest, and rinsed quinoa. Season with salt and pepper. In a food processor, pulse feta, garlic, jalapeño, and ¼ teaspoon salt until mostly smooth. Combine water and orange juice to equal 1 3/4 cups, and bring to a boil in a 2-quart saucepan. Add spinach and scallions and pulse a few more times to chop. Rinse the quinoa well and drain in a fine-mesh sieve. Transfer to large skillet over medium heat; set bowl aside. Heat oven to 425°F.
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