In a food processor, pulse feta, garlic, jalapeño, and ¼ teaspoon salt until mostly smooth. Rinse the quinoa well and drain in a fine-mesh sieve. Add spinach and scallions and pulse a few more times to chop. Method. Season with salt and pepper. Transfer to large skillet over medium heat; set bowl aside. Heat oven to 425°F. Add the sea salt, orange zest, and rinsed quinoa. Return to boil, reduce heat, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. In large bowl, toss chickpeas with olive oil, paprika, cumin, turmeric, and cayenne (if using). Combine water and orange juice to equal 1 3/4 cups, and bring to a boil in a 2-quart saucepan.