Rinse the quinoa under cold running water in a fine-mesh strainer for about 1 minute, then let it drain.

Combine the rinsed quinoa with the vegetable broth or water in a medium pot. Bring to a boil, then reduce heat and simmer for about 15 minutes.

Heat olive oil in a skillet over medium heat. Add chickpeas and sauté for 5-7 minutes until golden and heated through.

Stir in the juice and zest of the lemon, garlic powder, salt, pepper, and red pepper flakes. Mix for about 1 minute.

Fluff the cooked quinoa with a fork, then mix in the chickpeas. Fold in fresh parsley if using. Serve warm.