Cook your quinoa according to package directions if you haven't already. Let it cool slightly before assembling.

In a large bowl, add the baby spinach as your base.

Layer on the cooked quinoa, chickpeas, purple cabbage, and cherry tomatoes.

Scatter the pomegranate seeds and pumpkin seeds on top.

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

Drizzle the dressing over everything and toss gently to combine.

Taste and adjust seasoning. Serve immediately or chill for 15 minutes for deeper flavor.