Rinse quinoa in a fine-mesh strainer under cold water, then combine with 2 cups of water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.

Chop the bell pepper, zucchini, and cherry tomatoes. Heat olive oil in a large skillet over medium heat. Add veggies and sauté for 5-7 minutes until softened.

Sprinkle garlic powder and cumin over the vegetables in the skillet. Stir and cook for an additional 2-3 minutes until fragrant.

Fluff the cooked quinoa with a fork and transfer to a large mixing bowl. Fold in the sautéed veggies.

Mix in fresh spinach, allowing it to wilt slightly from the residual heat.

Serve in portions, garnishing with sliced avocado and crumbled feta cheese.