Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Set aside.

In a large skillet, add a splash of olive oil and heat over medium-high heat. Add the bite-sized chicken pieces and season with salt, pepper, and dried basil. Cook for about 5-7 minutes until the chicken is golden brown and fully cooked.

Once the chicken is cooked, add minced garlic, bell peppers, and broccoli florets to the skillet. Sauté for another 3-5 minutes, stirring occasionally until the vegetables are tender but still vibrant.

Add the cooked quinoa to the skillet and mix everything together. Stir in the chopped spinach and cook just until it wilts, which should take about a minute.

In a small bowl, mix Greek yogurt or almond milk with a pinch of salt and pepper. This will serve as a creamy dressing for your bowl.

Divide the Spinach and Chicken Quinoa Bowl into serving bowls and drizzle with the yogurt sauce. Optionally, top with some fresh herbs or a squeeze of lemon for extra flavor.