In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy.

Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

In a blender, combine parsley, basil, Greek yogurt, lemon juice, garlic, and olive oil. Blend until smooth.

Season with salt and pepper to taste.

In a large mixing bowl, combine cooked quinoa, chickpeas, spinach, cherry tomatoes, cucumber, radishes, and avocado.

Drizzle with green goddess dressing and toss gently to combine.

Serve immediately, garnished with extra herbs if desired.