Rinse quinoa under cold water in a fine-mesh sieve for about 2 minutes to remove bitterness.

In a medium saucepan, combine quinoa with vegetable broth or water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

Heat olive oil in a large skillet over medium heat. Add garlic powder and sauté for about 1 minute until fragrant.

Add rinsed chickpeas to the skillet and cook for about 5 minutes, stirring gently.

Add cooked quinoa to the skillet and gently fold the mixture together.

Stir in the zest and juice of lemon, chopped parsley, and optional cilantro. Season with salt and pepper.

Cook mixture on low heat for an additional 2-3 minutes.

Remove from heat and let cool slightly. Serve warm or chilled.