Step 1. Cook the quinoa. Transfer 1 cup to a fine-mesh strainer. Run cold water over it until the water runs clear. Transfer to a medium saucepan with 1 ¾ cups water. Bring to a boil before reducing the heat. Cover and simmer for 15 minutes. Remove from the heat and let sit covered for 5 minutes. Fluff with a fork. Transfer to a large rimmed sheet and spread to cool.
Step 2.(optional). Roast the chickpeas. Preheat the oven to 425ºF. Place the chickpeas onto a large rimmed sheet. Toss with a drizzle of olive oil, paprika, cayenne, and garlic powder. Roast for about 15 minutes, or until golden brown. Set aside to cool.