In a small saucepan cook quinoa according to package.
Heat a nonstick pan to medium heat and add your olive oil.
Add your shallot, minced garlic, bell pepper, and broccoli. Sauté them for a few minutes until softened.
Next, add in chickpeas and cook for another minute.
Add in the coconut milk, lime juice, salt and pepper, and curry powder. Stir and bring to a quick boil then reduce heat.
Add in the spinach and cilantro. Stir till spinach is wilted.
Serve with quinoa or rice, fresh lime, and spicy chili flakes. Enjoy!