Heat the water to a boil, then simmer and cook the quinoa until cooked through, around 14 minutes or so. Fluff with a fork and set to the side to cool.
In a blender or food processor, add the spinach, garlic, mustard, lemon zest, lemon, coconut oil, coconut nectar, turmeric and water and blend well. Scrape sides down and blend again. Add additional water if needed. Pour over the quinoa.
Toss in the dill, chickpeas, tomatoes, avocado and scallions.
Season with sea salt and pepper to your taste.